Marini Mash with Braised Short Rib

Ingredients

• 1 kg Maris Piper potatoes (Peeled and cubed evenly)
• Salt (For the cooking water and seasoning, to taste)
• 200 ml Whole milk
• 200 ml Double cream (Heavy cream)
• 4 Garlic cloves (Crushed, for infusing the mash cream)
• 3.5 Fresh thyme sprigs (For infusing the cream; source specifies 3–4 sprigs)
• 150 g Unsalted butter (Melted)
• White pepper (To taste)
• Nutmeg (Freshly grated, to taste)
• 3.5 Beef short ribs (Source specifies 3–4 ribs; use bone-in ribs if available)
• 1 tbsp Neutral cooking oil (For searing)
• 1 Onion (Diced)
• 2 Celery stalks (Diced)
• 2 Carrots (Diced)
• 2 tbsp Tomato purée
• 3 Garlic cloves (Sliced)
• 3 Fresh thyme sprigs
• 2 Bay leaves
• 500 ml Red wine
• 0.875 L Beef stock (Use 750 ml–1 L, enough to cover the ribs; source range represented as midpoint)

Steps

1. 1

   Place the peeled, evenly cubed potatoes in a large saucepan and cover with cold salted water. Bring to a boil, then reduce to a steady simmer and cook until a knife slides through the potatoes with no resistance, about 15–20 minutes.

2. 2

   Drain the potatoes thoroughly and spread them on a tray or leave them in the warm pan to steam-dry for 20–30 minutes. This removes excess moisture and is essential for a light, smooth mash.

3. 3

   While the potatoes steam-dry, combine the milk, double cream, crushed garlic, and thyme in a saucepan. Warm gently for about 30 minutes without allowing the mixture to boil aggressively, so the dairy becomes fragrant with the garlic and thyme.

4. 4

   Strain the infused milk and cream, discarding the garlic and thyme, and keep the liquid warm over very low heat.

5. 5

   Push the dried potatoes through a potato ricer into a large saucepan or bowl. Add the melted butter and fold it through gently until evenly incorporated.

6. 6

   For an especially fine texture, pass the buttered potatoes through a fine sieve. Do not work the potatoes excessively, or the mash may become gluey.

7. 7

   Add the warm infused cream mixture one ladle at a time, folding gently after each addition. Stop when the mash is glossy and silky but still holds its shape rather than spreading thinly.

8. 8

   Season the mash with salt, white pepper, and freshly grated nutmeg to taste. Keep warm while preparing or finishing the short ribs.

9. 9

   Season the short ribs generously with salt and pepper. Heat the oil in a heavy casserole or Dutch oven over medium-high to high heat, then sear the ribs in batches if necessary until deeply browned on all sides. Transfer them to a plate.

10. 10

    Add the diced onion, celery, and carrots to the same casserole. Cook until softened and lightly colored, scraping up the browned fond from the bottom of the pot.

11. 11

    Add the tomato purée, sliced garlic, thyme sprigs, and bay leaves. Cook briefly, stirring, until the tomato purée darkens slightly and the garlic and herbs smell fragrant.

12. 12

    Pour in the red wine and deglaze the casserole, scraping the bottom with a wooden spoon. Let the wine reduce slightly so it becomes more concentrated.

13. 13

    Add enough beef stock to cover the ribs, then return the seared ribs and any accumulated juices to the casserole. Bring the liquid to a gentle simmer.

14. 14

    Cover the casserole and braise at 130°C for about 4 hours, until the meat is falling-apart tender and can be pulled easily from the bone.

15. 15

    Lift the ribs from the braising liquid and keep them warm. Strain the liquid through a sieve, then skim away the surface fat.

16. 16

    Return the strained liquid to the casserole or a saucepan and reduce it over medium-high heat until glossy, concentrated, and thick enough to coat the back of a spoon.

17. 17

    Return the ribs to the reduced sauce and turn them gently to coat and glaze them. Serve the glazed short ribs over or alongside the warm, smooth mash.

Notes

The source presents the short rib as a pairing for the mash. Keep the infused dairy warm but do not boil it vigorously. The mash is best served immediately; overworking the potatoes can make them gluey. The short ribs and sauce can be prepared ahead and gently reheated, with the ribs returned to the reduced sauce just before serving.

Nutrition per serving

• main
• comfort food
• mashed potatoes
• braised
• slow-cooked
• beef
• British
• winter