Braised Beef Short Ribs with Coconut Milk Infused Mashed Potatoes

STEP 1: SHORT RIBS

- Season short ribs with salt.

- Pan sear ribs on high heat over 1 tbsp of oil with a pinch of salt and black pepper.

- Once a golden crust is formed, remove from pan and set aside.

STEP 2: AROMATICS

- Chop 5 stalks of celery.

- Chop 4 stalks of carrots.

- Chop 1 whole yellow or white onion.

STEP 3: SAUCE

- Preheat oven to 360 degrees.

- To the same pan on medium high heat, add garlic + above aromatics.

- Add San Marzano crushed tomatoes.

- Sauté for 5 minutes.

- Add 1.5 cups of red wine (Cabernet Sauvignon).

- Sprinkle of salt & black pepper.

- Add approximately 7 bay leaves and a batch of thyme.

- Allow this to cook down for approximately 3-5 minutes on medium heat.

- Transfer to a dutch oven pan or baking dish.

- Add approximately 2 cups of Beef Broth.

- Add beef short ribs into the baking dish.

- Add to the oven for 3.5-4 hours until tender (covered).

STEP 4: MASHED POTATOES

- Cut and clean 5 medium sized russet potatoes.

- Transfer to a boiling pot of water and remove water after 15 minutes or until softened.

- Transfer back to a pot or pan on low heat, mash the potatoes.

- Add 1 can of coconut milk.

- Add garlic confit & mash.

- Sprinkle of salt (adjust to taste).