In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the short ribs with salt and pepper. Sear the ribs on all sides until browned, about 8-10 minutes. Remove and set aside.

Sauté the Vegetables

In the same pot, add onion and carrots. Sauté until softened, about 5 minutes. Add minced garlic and cook for another minute.

Add Tomato Paste and Wine

Stir in the tomato paste, cooking for 2 minutes. Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer.

Braise the Ribs

Return the short ribs to the pot, then add beef broth, thyme, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 - 3 hours until the meat is tender.

Smashed Potatoes Preparation

Boil the Potatoes

In a large pot, cover the Yukon gold potatoes with salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and return to the pot.

Mash and Season

Add butter and milk to the potatoes and mash until smooth. Season with salt and pepper to taste.

Roasted Carrots Preparation

Prepare the Carrots

Preheat the oven to 425°F (220°C). In a bowl, toss sliced carrots with olive oil, honey, salt, and pepper.

Roast the Carrots

Spread the carrots on a baking sheet and roast for 20-25 minutes until tender and caramelized, tossing halfway through.