Irish Stout Braised Beef Short Ribs with Garlic-Chive Mashed Potatoes

• Preheat oven to 350°F and season the beef short ribs generously with salt and black pepper.
• Heat a Dutch oven over medium-high heat. Add oil and brown the short ribs on all sides, about 5 minutes total.
• Remove the beef and set aside. Carefully drain off excess fat, leaving about 1 tablespoon in the pot.
• Lower heat to medium, add the onions, and cook, stirring often, until deeply browned and caramelized, 25–30 minutes.
• Stir in the tomato paste and cook for 2 minutes, until brick red and fragrant.
• Return the short ribs to the pot. Add the Irish stout, chicken broth, bay leaves, thyme, tamari, and prunes.
• Bring to a boil, then cover tightly.
• Transfer to the oven and braise for 2½ to 3 hours, until the meat is fork-tender and pulling away from the bone.
• Remove the short ribs from the pot and keep warm. Skim excess fat from the surface of the braising liquid and discard the bay leaves.

• Using an immersion (stick) blender, purée the braising liquid until smooth. Taste and adjust seasoning if needed.
• Optional, add a splash of red wine, vinegar of lemon juice for brightness!

• Put the cut potatoes into a large pot, cover them with cold water, and add a large pinch of salt.
• Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Remove from the pot, draining well.
• While your potatoes cook, in a small pot heat the cream, butter, garlic, and thyme.
• While the potatoes are still warm, press them through a potato ricer or food mill into a bowl.
• Stir in the warm cream a bit at a time, straining out the solids, until the potatoes are fluffy.
• Season with salt and pepper and gently fold in the chives

On a warm plate, slice or portion the short ribs and ladle the Braising Jus Reduction over the top. Dish a scoop of Garlic and Chive Mashed Potatoes on the side. Great additions to this dish are Haricots Verts and Horseradish. Serve immediately with a glass of Oakville Cabernet Sauvignon.