Braised Beef Short Ribs with a Cabernet-Mushroom Reduction and Garlic and Chive Mashed Potatoes

• Preheat oven to 350°F.
• Place beef broth and porcini mushrooms in a small pot and bring to a boil, remove from heat and allow to sit for 10 minutes. Drain mushrooms reserving liquid and chop mushrooms fine.
• Heat oil in Dutch oven over medium-high heat, season short ribs with salt and pepper and sear on all sides until nicely browned. Remove short ribs and set aside.
• Add onion to pot and cook, stirring occasionally, until softened, about 5 minutes.
• Add garlic and cook until fragrant, about 1 minute. Add tomato paste, anchovies, and five-spice powder and cook, stirring frequently, 3 to 4 minutes. Add wine, and bring to simmer.
• Continue to cook, stirring frequently, until wine is reduced, and pot is almost dry, 2 to 4 minutes.
• Add tomatoes, reserved mushroom soaking liquid, mushrooms and beef, bring to simmer. Cover, and transfer to oven. Cook for 1 hour.
• Uncover and continue to cook until beef is tender, 1 to 1 ½ hours longer.
• Remove pot from oven; using slotted spoon, transfer beef to cutting board and let cool for 5 minutes.
• Shred beef into bite-size pieces, discarding any large pieces of fat or connective tissue.
• Using large spoon, skim off any excess fat that has risen to surface of sauce. Return beef to sauce and season with salt and pepper to taste.

• Heat olive oil or butter in a saucepan over medium heat. Add shallot and cook 2–3 minutes until soft.
• Add mushrooms and a pinch of salt. Cook 6–8 minutes until they release moisture and start browning.
• Pour in Cabernet, scraping up any browned bits. Simmer until reduced by about half, 5–7 minutes.
• Stir in beef stock and thyme. Simmer gently 10–15 minutes, until thick and glossy. Season with salt and pepper. Swirl in cold butter if using for extra richness and shine.

• 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. Drain well.
• Meanwhile, 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. Serve immediately.

On a warm plate, place the Braised Beef Short Ribs with a drizzle of Cabernet-Mushroom Reduction on top. Garnish with a healthy spoonful of Garlic and Chive Mashed Potatoes. Serve immediately with a glass of Zephyr.