Preheat the oven to 350°F (175°C). Season the beef short ribs with salt and black pepper. In a large Dutch oven, heat the olive oil over medium-high heat. Sear the ribs on all sides until browned, about 8-10 minutes. Remove and set aside.

Sauté Vegetables

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

Deglaze and Braise

Pour in the red wine to deglaze the pot, scraping up any browned bits. Bring to a simmer and reduce by half. Add the beef broth, thyme, and bay leaves. Return the ribs to the pot, cover, and place in the oven. Braise for 2.5 to 3 hours until tender.

Creamed Potatoes

Boil and Mash

In a large pot, boil the potatoes until fork-tender, about 15-20 minutes. Drain and return to the pot. Add butter, heavy cream, salt, and black pepper. Mash until smooth and creamy.

Roasted Pepper Relish

Mix Ingredients

In a bowl, combine the roasted red peppers, olive oil, balsamic vinegar, minced garlic, basil, and season with salt to taste. Mix well and set aside.

Crispy Shallots

Fry Shallots

Dredge the sliced shallots in flour and shake off excess. In a deep skillet, heat vegetable oil over medium-high heat. Fry the shallots until golden brown and crispy, about 2-3 minutes. Drain on paper towels.