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

Sauté the Vegetables

In the same pot, add onion, carrot, and celery. Sauté for about 5 minutes until softened. Add garlic and sauté for another minute.

Deglaze and Add Liquid

Pour in the red wine, scraping up any brown bits from the bottom. Let it simmer for 2-3 minutes. Add beef broth, thyme, and bay leaf.

Braise the Short Ribs

Return the short ribs to the pot. Bring to a simmer, then cover and transfer to the oven. Braise for about 3 hours, until the meat is tender.

Potato Puree

Cook the Potatoes

In a large pot, cover the cubed potatoes with water and add salt. Bring to a boil and cook until tender, about 15-20 minutes.

Make the Puree

Drain the potatoes and return to the pot. Add butter and heavy cream. Mash until smooth and creamy. Season with salt and pepper.

Crispy Brussels Sprouts

Prepare the Brussels Sprouts

Toss the halved brussels sprouts with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.

Roast

Roast in the oven at 400°F (200°C) for about 20-25 minutes until crispy and golden brown.

Heirloom Carrots

Sauté the Carrots

In a skillet, melt butter over medium heat. Add heirloom carrots and honey. Sauté for about 10-15 minutes until tender. Season with salt to taste.