3poundsof peeled golden Yukon mashed potatoesroughly cut
1stick of unsalted butter
¼cupof heavy whipping cream
½cupof sour cream
½cupof grated parmesan cheese
sea salt to taste
Ribs: Season the ribs on all side with salt and pepper. Set aside.
Add the oil to a large braising pot over medium-high heat and once it begins to lightly smoke add in the short ribs and turn down the heat to medium. Brown the ribs on all sides, about 3 minutes per side.
Next, remove the ribs and add the celery, carrots, onions and garlic to the pot and saute for 3 to 4 minutes.
Next, stir in the tomato paste and cook for 3 to 4 minutes until it becomes a rusty color.
Add the ribs back in the pot and deglaze with red wine.
Pour in the beef stock, tomatoes, and add in the thyme, parsley, bay leaf and salt and pepper.
Add the top to the pot and simmer over low heat for 2 ½ to 3 hours or until they fall off the bone. Keep warm.
Mashed Potatoes: Add the potatoes to a large pot of boiling salted water and cook for 8 to 10 minutes or until tender.
Drain and add back to the pot and mash with a hand masher or blender along with the butter, heavy cream, sour cream, cheese and salt until combined and creamy.
Serve the short ribs over top of the mashed potatoes.