Season the beef short ribs with salt and black pepper. Heat olive oil in a large pot over medium-high heat. Sear the short ribs on all sides until browned, about 8 minutes. Remove and set aside.

Sauté Vegetables

In the same pot, add onion, carrots, celery, and garlic. Sauté for 5-7 minutes until softened.

Deglaze

Pour in the red wine and scrape the bottom of the pot to release any browned bits. Cook for 3-5 minutes until slightly reduced.

Braise

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

Mashed Potatoes

Boil Potatoes

In a large pot, boil potatoes until tender, about 15-20 minutes. Drain well.

Mash and Mix

Add butter, heavy cream, salt, and pepper to the potatoes. Mash until smooth and creamy.

Chili Butter Broccolini

Cook Broccolini

In a skillet, melt butter over medium heat. Add broccolini, salt, and chili flakes. Sauté for 5-7 minutes until tender.

Assembly

Plate the Dish

Serve the braised short ribs over a bed of mashed potatoes. Top with cheese curds and arrange the chili butter broccolini on the side.