Braised Short Ribs with Herb Mashed Potatoes

Steps

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1. 1
   Heat olive oil in a large pot and sear the short ribs on all sides until well browned. Remove and set aside.
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2. 2
   Pour off some of the rendered fat, then add the chopped onion, carrots, and celery to the pot and cook until browned and softened to form the soffritto.
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3. 3
   Stir in the tomato paste and cook for about 2 minutes to release its flavor.
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4. 4
   Return the seared ribs to the pot, pour in the white wine, and scrape up the browned bits from the bottom of the pot.
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5. 5
   Once the alcohol has evaporated, add the hand-crushed canned tomatoes, rosemary, and sage, then season with salt.
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6. 6
   Cover and simmer gently for about 2 to 2½ hours, until the meat is tender and falling off the bone.
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7. 7
   In a small saucepan, warm the milk with rosemary, sage, and the crushed garlic over low heat to infuse the flavors, then remove the herbs and garlic.
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8. 8
   While still hot, pass the boiled potatoes through a ricer for an extra-smooth mash, Italian-style.
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9. 9
   Return the mashed potatoes to the stove and heat for a few minutes to evaporate excess moisture.
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10. 10
    Gradually stir in the infused milk until smooth.
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11. 11
    Remove from heat and stir in the butter, salt, and Parmesan cheese until rich and creamy.
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12. 12
    Plate the braised short ribs alongside the Parmesan mashed potatoes and enjoy this warm, festive comfort dish.
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