Directions

1. Prepare the Short Ribs:

• Preheat your oven to 175°C.

• Season the short ribs generously with salt and pepper.

• In a large Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside. 

2. Sauté the Vegetables:

• In the same pot, add the onion, carrots, and celery. Sauté until softened, about 5-7 minutes.

• Stir in the garlic and cook for an additional minute.

3. Deglaze and Braise: 

• Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for about 2-3 minutes.

• Add the beef broth, tomato paste, thyme, rosemary, and bay leaves. Bring to a simmer.

• Return the short ribs to the pot, making sure they’re submerged in the liquid. Cover the pot with a lid and transfer it to the preheated oven.

4. Cook the Ribs: 

• Braise in the oven for 2.5 to 3 hours, or until the meat is tender and falling off the bone. Add the onions for the last 30 minutes to the braising liquid. 

• Remove from oven, holding in the braising liquid. 

5. Prepare the Demi-Glace:

• In a saucepan, bring the red wine and cranberries to a simmer, add in the demi-glace, bring to a simmer.  

6. Prepare Lamb Weston® mashed sweet potatoes to manufacturer’s specifications. 

7. Serve: Bring short ribs and onions back to temperature in sauté pan using some of the braising liquid. Serve over hot mashed potatoes with demi-glace