Red Wine-Braised Short Ribs with Garlic Mashed Potatoes
Source: Charlie Trotter Cooks at Home
Serves 4
[Must begin preparation 24 to 36 hours in advance]

Short Ribs:
1 cup chopped yellow onions
1/2 cup chopped leeks (white part only)
6 cloves garlic, chopped
4 tablespoons canola oil
One 750-ml bottle red wine
1 teaspoon coriander seeds
8 short ribs, trimmed of excess fat
3 tablespoons extra-virgin olive oil
4 sprigs thyme
Salt and freshly ground black pepper
4 cups chicken stock

Potatoes:
2 pounds potatoes, peeled and quartered
1/2 cup milk
2 tablespoons unsalted butter
6 cloves roasted garlic
Salt and freshly ground black pepper

To prepare the short ribs: Cook the onions, leeks, garlic, and 2 tablespoons of the canola oil in a roasting pan on the stovetop over medium-high heat for to 10 minutes, or until golden brown. Add the red wine and bring to a simmer. Remove the pan from the heat and cool to room temperature. Place the coriander seeds in a small piece of cheesecloth and tie with kitchen string to form a sachet. Add the sachet, short ribs, olive oil, and thyme to the pan, cover with plastic wrap, and refrigerate for 24 to 36 hours. Preheat the oven to 300 degrees [F.] Remove the ribs from the marinade, reserving the marinade, and season with salt and pepper. Sear the ribs in a hot roasting pan with the remaining 2 tablespoons canola oil for 2 to 3 minutes on each side, or until golden brown. Add the marinade and stock, cover with aluminum foil, and bake for 3 to 4 hours, or until the meat is fork-tender. Remove the ribs from the roasting pan, strain the braising liquid, and set aside. Just prior to serving, reheat the ribs on a baking sheet at 350 degrees [F.] for 10 minutes, or until warm.

To prepare the sauce: Simmer the reserved basting liquid in a medium saucepan over medium-low heat for 45 to 60 minutes, or until reduced to 1 1/2 cups. Keep warm. Meanwhile, prepare the potatoes: Place the potatoes in a large pot of salted water and bring to a boil. Cook for 20 to 25 minutes, or until tender. Drain the water, add the milk and butter to the pot, and bring to a full boil over high heat. Remove from the heat. Squeeze the roasted garlic from the skin and add to the potatoes. Whop the potatoes with an electric mixer or hand masher until smooth, and season to taste with salt and pepper. Spoon some of the potatoes slightly off center on each plate. Lean the ribs against one edge of the potatoes, and spoon the sauce over the ribs and potatoes and around the plates

NOTE: Braising is the best method for cooking less tender cuts of meat. The key to braising meats is to cook them low and slow; the lower the temperature and the longer the cooking time, the more tender they will be. If you have the time, cooking them at 200 degrees [F.] for 10 to 12 hours will result in meat that is so tender it will melt in your mouth.