Short Rib Recipe

Preheat your oven to 325°F (160°C).

Season the beef short ribs with salt and black pepper on all sides.

In a large oven-safe pot or 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 the short ribs from the pot and set aside. In the same pot, add onion and garlic, sauté until translucent, about 5 minutes.

Add carrots, beef broth, red wine, thyme, and bay leaf. Stir to combine.

Return the short ribs to the pot. Bring to a simmer, cover, and transfer to the preheated oven. Cook for 3 hours until the ribs are tender.

In a large pot, cover the cubed potatoes with cold water and add a pinch of salt. Bring to a boil over high heat.

Once boiling, reduce heat to medium and cook until the potatoes are tender, about 15-20 minutes.

Drain the potatoes and return them to the pot. Add butter, milk, salt, and black pepper.

Mash until smooth and creamy. Adjust seasoning as necessary.

In a skillet, melt the butter over medium heat.

Add the whole carrots and sauté for 2-3 minutes.

Add honey, water, and salt. Bring to a boil.

Reduce heat to low, cover, and simmer until carrots are tender, about 20-25 minutes.

Place the thinly sliced shallots in a bowl and toss with flour until evenly coated.

In a deep pan, heat oil over medium heat.

Fry the coated shallots in batches until golden brown and crispy, about 2-3 minutes per batch.

Remove with a slotted spoon and drain on paper towels. Season with salt.

In a small saucepan, combine red wine and beef broth. Bring to a simmer over medium heat.

Reduce the liquid until it thickens slightly, about 10 minutes.

Whisk in butter, salt, and black pepper until smooth.