Short Ribs with Mashed Potatoes

Ingredients

• 2.5 kg short ribs (rib section)
• Salt
• Pepper
• 2 tbsp Vegetable oil
• 4 onions
• 2 Garlic cloves
• 6 tomatoes
• 1 tbsp Tomato Paste
• 250 ml red wine
• 500 ml beef broth
• 800 g starchy potatoes
• 150 ml hot milk
• 2 tbsp butter
• nutmeg
• thyme (for garnish)

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

   Rinse the ribs, pat dry and cut into pieces. Season with salt and pepper, then brown them all over in a pot or roasting pan with hot oil. Peel and slice the onions, mince the garlic. Remove the meat and brown the onions and garlic in the pan until golden. Wash the tomatoes, trim the stems, chop into chunks. Stir in tomato paste, deglaze with red wine and a splash of broth. Add the tomatoes, cover and simmer in the oven for 2.5 hours, adding more broth as needed and lifting the lid occasionally. Let it continue to cook gently for another 30 minutes.

3. 3.

   Peel, wash and cut the potatoes into pieces; boil in salted water for about 20 minutes until tender. Drain and let steam off. Add hot milk and butter, then mash. Season with salt and nutmeg.

4. 4.

   Serve the mashed potatoes on a plate, arrange the ribs on top with the seasoned sauce, and garnish with thyme.