Red wine braised short ribs over garlic mashed potatoes and broccolini 3-4 short ribs, pat dry and seasoned 2 carrots, peeled and chopped 2 celery, chopped 1 onion, diced/ chopped 2 heads of garlic, top cut off 2tbsp tomato paste 1.5tbsp Worcestershire sauce 1tbsp Dijon mustard 1tbsp seasoned vegetable base (than bouillon paste) 4 thyme sprigs 4 rosemary sprigs 2 bay leaves 2-3 cups beef broth 2tbsp butter Short ribs: Pat dry and season your short ribs, sear in a hot Dutch oven, or heavy bottom pan on all sides, remove once they’re seared and add in the carrot, celery, onion and 2tbsp tomato paste, salt and pepper, sauté and get a good color on them, then add 1.5tbsp Worcestershire sauce, and deglaze the pan with 1/2 bottle of red wine (mine is cheap from Aldi) and 1tbsp Dijon mustard, 1tbsp vegetable better than bouillon, bring to a simmer and simmer 3-5 minutes, add in thyme, rosemary sprigs, and bay leaves, and add back in the short ribs, now add beef broth, just enough to barely cover the short ribs, and the 2 garlic heads, cover and bake at 325° for 2-3hrs (mine took 3). When finished, remove the garlic and the short ribs and strain the rest into another pan. For the strained liquid, simmer until it is reduced by half or more (until thickened) and add 2tbsp of butter and melt it in until glossy. Then add back the short ribs! Mashed potatoes: Peel and dice 3-4 yellow potatoes, make sure they’re the same size pieces, boil until fork tender and mash or put through potato ricer. Squeeze the garlic in (saved from the Dutch oven) and 1/4c grated Parmesan cheese and mix. In a sauce pan, combine 1/4c heavy cream, some thyme, rosemary 2tbsp butter, and melt it down. Then add to the potatoes and mix gently to combine. Add salt as needed. Broccolini: Drizzle olive oil and season to your liking and bake at 425° for 15 minutes or until tender. I like mine crispy 🥰 #braisedshortribs #shortribs #garlicmashedpotatoes #Recipe #beefrecipe - @lydmama