Flanken Style Braised Short Ribs over Garlic and Rosemary Infused Mashed Potatoes

Ingredients: 

8 flanken style short ribs (3 bones across on each cut)

2-3 TBSP canola oil

1 sweet onion, diced

2 large carrots, peeled and cut into 2 inch pieces

8 garlic cloves, 4 minced and 4 smashed

1 TBSP tomato paste

1 cup red wine (I used Malbec)

3-4 cups of beef stock

3/4 tsp ground cinnamon

1 1/2 cups of dried prunes

2 sprigs of rosemary

1 bunch of sage leaves

2 tsp hot hungarian paprika

salt and pepper

Optional: Chips for garnish

Directions: 

1. Season short ribs generously with hot hungarian paprika, salt and pepper. Marinate at least 1 hour but up to 8 hours. 

2. Preheat the oven to 325. 

3. In a large braiser pan or dutch oven, heat canola oil. Sear the short ribs on both sides about 5-6 minutes total. Set aside on a plate. 

4. Turn the heat to medium on your pan. Add the diced onion and move around to scrap up some brown bits. Add a little salt and pepper here.  Cook for about 4-5 minutes or until onions are soft. 

5. Add the garlic, tomato paste and carrots and stir. Cook 2 minutes. 

6. Deglaze with 1 cup of red wine. Stir and scraped up any other brown bits.  Let wine reduce 2-3 minutes. 

7. Add the beef back to the pot along with 3 cups of beef stock, prunes, rosemary and sage. If the stock doesn't almost completely submerge the meat, add a little more.  

8. Cover and cook in the oven for 2 hours and 45 minutes. 

Note: You can start the potatoes when you have 45 minutes left on the beef.

Garlic and Rosemary Infused Mashed Potatoes

Ingredients: 

4-5 yukon gold potatoes

1.5 sticks of butter

1 cup half and half

1 rosemary sprig

4 cloves of garlic, smashed

salt

white pepper

Directions: 

1. Add your butter, half and half, garlic and rosemary to a sauce pan. Melt over low heat.  Once melted, stir, turn off the heat and let sit by the potato pot to keep warm. 

2. Peel and cut your potatoes. Place in a pot with cold water seasoned generously with salt. 

3. Boil potatoes about 10 minutes or until soft and tender. Drain and return to the pot. 

4. Strain the milk/butter mixture to remove the garlic and rosemary. 

5. Smash the potatoes a bit. Start ladling in the butter and half and half mixture a little at a time. Add a little pepper and salt, keep mashing.  

6. Taste for seasoning as you go.  Add more liquid and seasoning as you go to make creamy, delicious mashed potatoes.  

Keep warm for serving. 

To plate, place some potatoes on the bottom, carefully remove the short ribs from the pot and place on the potatoes. Spoon braising liquid over the short ribs being sure to catch some prunes.  Add a few carrots around the plate and garnish with chives, if desired. 

Wine pairing: 

Clay Shannon

The David Red Blend

Lake County, CA

2019