BRAISED SHORT RIBS ON GARLIC MASHED POTATOES WITH GREEN BEANS AND POACHED TOMATOES

BRAISED SHORT RIBS ON GARLIC MASHED POTATOES WITH GREEN BEANS AND POACHED TOMATOES image

Number Of Ingredients 40

Ingredients

BRAISED SHORT RIBS:
3 large onions, coarsely chopped
3 to 4 stalks celery, coarsely chopped
4 large carrots, peeled, trimmed and cut into 2-inch chunks
2 beets, peeled, trimmed and cut into 1-inch cubes
3 heads garlic, cut in half
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 star anise
1 cinnamon stick
6 beef short ribs
Coarse salt
1 cup all-purpose flour
Canola oil
2 (750 ml) bottles red table wine
2 tablespoons cocoa powder
1 cup brown sugar
Handful peppercorns
1 to 2 tablespoons butter
GARLIC MASHED POTATOES
1 head garlic
1 tablespoon good, fruity olive oil
Salt and freshly ground black pepper
A sprig or 2 of fresh herbs (rosemary or thyme)
6 large Yukon Gold potatoes, scrubbed but not peeled, and quartered.
1 stick butter
1 cup cream
OIL-POACHED TOMATOES ON THE VINE
1 to 2 cups good olive oil (enough to just cover tomatoes in pan)
Pinch coarse or kosher salt
2 sprigs fresh herbs
1/2 head garlic, sliced in half
4 vine stems of cherry tomatoes
GREEN BEANS
5 handfuls small green beans
Water
Salt
1 large shallot
2 tablespoons butter
Freshly ground black pepper

Steps:

SHORT RIBS: Preheat the oven to 350 degrees F. Combine the onion, celery, carrots, beets, garlic, rosemary, thyme, star anise, and cinnamon stick. Cut the ribs between the bones, and trim all the excess outer fat. Season the ribs with salt. Dredge in flour until well coated. Coat the bottom of the pan with oil. Sear the ribs so they are browned well on all sides, about 3 minutes per side. Remove the ribs, and set aside. In the same pan, add vegetables and sauté. Add the meat to the pot. Pour the wine over top and if not covered, top up with water. Add the cocoa powder, brown sugar and peppercorns, and bring to a boil, cover with a lid or foil, and place in the oven until the meat is fork tender, about 3 hours. Remove the ribs to a platter, and strain out the solids. Boil the cooking liquid in a wide shallow pan until it is reduced by half. Add a nub of butter at the end for sheen and flavor. GARLIC MASHED POTATOES: Slice the top off a garlic head and drizzle with olive oil. Sprinkle with salt, pepper and the fresh herbs. Wrap in a tin foil packet, and roast in the oven for about 1 hour. Boil potatoes. Drain off the water, leaving the potatoes in the pot. Add the butter and cream to the potatoes, and mash well. Remove the garlic from the oven. Squeeze the garlic cloves into the potatoes, and stir in. Season the potatoes with salt, and pepper, if desired. OLIVE OILED POACHED TOMATOES ON THE VINE: In a large saute pan, add about 2 inches of olive oil. Bring to about 325 degrees F. Season with salt, herbs and toss in the garlic. Carefully place the tomatoes in the oil, and poach until they swell up and almost burst, about 3 to 4 minutes. GREEN BEANS: Blanche the beans in a pot of salted boiling water for about 20 seconds. Drain, and immerse in an ice water bath to stop the cooking. Drain the beans on a towel. Slice the shallot into fine julienne. In a large saute pan, on high heat, add the butter and shallot. Stir until softened. Add the beans, and warm.