Recipe: Braised Short Ribs with Parmesan Potatoes or Polenta

Braised Short Ribs and Parmesan Mashed Potatoes
Servings: 6-8

6 pounds beef short ribs, cut into 1-rib pieces
Salt & freshly ground black pepper
1 tbsp. olive oil
2 medium yellow onions, chopped
2 large carrots, chopped
4 large garlic cloves, finely chopped
2 anchovy filets
2 sprigs of fresh rosemary
2 sprigs of fresh thyme
2 bay leaves
1 cup ruby port
1 1/2 cup Cabernet Sauvignon
2 cups chicken broth
4 strips of fresh orange zest, about 3 inches long
8 to 10 oz. baby pearl onions, available in frozen bag
8 to 10 oz. baby carrots, available in frozen bag
Finely chopped fresh parsley

Pat short ribs dry and season with salt and pepper. In a heavy-bottomed pan, approx. 6 quarts large, heat oil over moderate heat and add ribs to brown. Brown in batches and transfer with tongs to a large bowl to hold.

Add chopped onions to the pan and cook over moderate heat, stirring, until golden. Add chopped carrots, garlic, anchovy filets, herb sprigs and bay leaves, cook for a minute or so, before adding 1 cup of ruby port. Over high heat reduce port mixture, then add red wine and chicken broth. Bring to a boil and add the ribs, including any juices that have accumulated in bowl. Cover and allow to simmer for 30 minutes.

Add pearl onions and carrots, making sure all is covered with the liquid and cover pan, allowing to cook another 3 hours, or until meat is tender. Adjust salt and pepper.

You can reduce liquid by removing cover if necessary, or if more liquid is needed you may add chicken broth.
Transfer to serving bowl and garnish with fresh chopped parsley.

Serve with polenta or Parmesan Mashed Potatoes.

Parmesan Mashed Potatoes

6 medium boiling potatoes, peeled and quartered
3 tbsp. Parmesan cheese, freshly grated
1/2 tsp. salt
1/8 tsp. black pepper, freshly ground
1/2 cup warm milk

Cook potatoes in salted water. Drain well, mash or rice potatoes then beat in the freshly grated parmesan cheese, salt and pepper. Add milk and beat until smooth.
Serve at once.