Preheat oven to 300°F (150°C). Season the short ribs with salt and black pepper. In a large dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side.

Add Vegetables

Add chopped onion, carrot, celery, and minced garlic to the pot. Cook for 5-7 minutes until softened.

Deglaze and Braise

Pour in red wine to deglaze the pot, scraping up any browned bits. Add beef stock, bay leaves, and thyme. Bring to a simmer, then cover and transfer to the oven. Braise for 3 hours until the meat is tender.

Sweet Corn Puree

Cook Corn

In a saucepan, combine sweet corn and heavy cream. Cook over medium heat until the corn is tender, about 10 minutes.

Blend

Transfer the mixture to a blender. Add butter, salt, and black pepper. Blend until smooth and creamy.

Crispy Potato

Prepare Potatoes

Preheat oven to 425°F (220°C). Toss diced potatoes with olive oil, salt, and black pepper.

Bake

Spread potatoes on a baking sheet. Bake for 25-30 minutes or until golden and crispy, tossing halfway through.

Corn Relish

Mix Ingredients

In a bowl, combine sweet corn, diced red bell pepper, red onion, cilantro, lime juice, and salt. Mix well.

Demi-Glace

Reduce Sauce

In a saucepan, combine beef stock, red wine, bay leaves, and thyme. Simmer until reduced by half, about 30-40 minutes. Strain and set aside.