Preheat your oven to 325°F (160°C). Season the short ribs with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove from pot and set aside.

Sauté vegetables

In the same pot, add onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add garlic and cook for an additional minute.

Deglaze and braise

Pour in the red wine and scrape the bottom of the pot to remove any browned bits. Bring to a boil and reduce by half. Add the beef broth, thyme, and bay leaves. Return the short ribs to the pot, cover, and transfer to the oven. Braise for 3 hours, or until the meat is tender and falling off the bone.

Boursin Infused Mashed Potatoes

Cook the potatoes

While the ribs are braising, bring a large pot of salted water to a boil. Add the chopped potatoes and cook until fork-tender, about 15-20 minutes.

Mash and mix

Drain the potatoes and return them to the pot. Add Boursin cheese, butter, milk, salt, and pepper. Mash until creamy and well combined. Adjust seasoning if necessary.

Asparagus

Prepare the asparagus

Toss the asparagus with olive oil, salt, and pepper. Spread on a baking sheet.

Roast

Roast in the oven at 400°F (200°C) for 15-20 minutes, or until tender and slightly charred.

Cabernet Demi Glace Gremolata

Prepare the demi-glace

In a saucepan, combine red wine and beef stock. Simmer until reduced by half, about 10-15 minutes.

Make the gremolata

In a bowl, mix together parsley, garlic, and lemon zest. Serve alongside the demi-glace.