Season the beef short ribs with salt and black pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the ribs on all sides until browned, about 4-5 minutes per side. Remove the ribs and set aside.

Sauté Vegetables

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

Deglaze and Braise

Pour in red wine, scraping the bottom of the pot to release browned bits. Add beef broth, thyme, and bay leaves. Return the short ribs to the pot, cover, and simmer on low heat for 2.5 to 3 hours until tender.

Pomme Puree

Cook Potatoes

In a large pot, boil the peeled and cubed potatoes in salted water until tender, about 15-20 minutes. Drain well.

Mash and Mix

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

Roasted Root Vegetables

Prepare Vegetables

Preheat the oven to 400°F (200°C). In a large bowl, toss the chopped carrots, parsnips, and beets with olive oil, salt, and black pepper.

Roast

Spread the vegetables on a baking sheet and roast for 30-35 minutes until tender and caramelized, tossing halfway through.

Demi Glaze

Make the Glaze

In a saucepan over medium heat, combine beef broth, red wine, and minced shallots. Simmer until reduced by half, about 15-20 minutes. Whisk in butter until melted and smooth.