Ingredients

The following ingredients have 4 Servings
  • 2 kg/4 pounds beef shortribs ((I prefer using bone-in short ribs cut into smaller pieces but you can use larger pieces as well))
  • 2 onions (finely chopped)
  • 3 carrots (peeled and finely chopped)
  • 2 celery sticks (finely chopped)
  • 6 garlic cloves (finely chopped)
  • 2 tbsp flour ((optional))
  • 2 pieces fresh rosemary
  • 1 bay leaf
  • 1 cup tomato puree/passata
  • 2 cups beef stock
  • 2 cups red wine
  • 500 g/1 pound mushrooms
  • salt and pepper to taste
  • 1 kg/2 pounds potatoes (peeled and quartered)
  • 2 tbsp butter
  • ½ cup milk
  • 1 cup grated cheddar cheese
  • salt and pepper (to taste)

Instruction

  • Pre-heat the oven to 160ºC/320ºF. 
  • Season the short ribs generously. In a large, oven-proof lidded pot, heat a splash of olive oil then sear the beef ribs until well-browned on all sides. 
  • Remove from the pot and set aside. Add the onions, carrots and celery and cook until soft and translucent. 
  • Add the garlic and herbs then cook for another 30 seconds before adding the flour. 
  • Stir to coat the vegetables in the flour then add the wine and stock. Allow to come to a simmer then add the tomatoes and beef short ribs back to the pot. Season well then cover and place in the oven. Allow to braise for 2-3 hours or until the ribs are soft. Add the mushrooms and braise for another 20 minutes. Adjust seasoning and serve. 
  • To make the cheesy mashed potatoes, Cook the potatoes in a large pot of salted water until they can easily be pierced with a sharp knife. 
  • Mash the potatoes with the butter and milk then add the cheese and season to taste. 
  • Serve cheesy mash with braised short ribs.