Braised Short Ribs with Red Wine & Garlic Mash

4 cloves garlic, peeled

1/2 cup unsalted butter

3/4 cup whole milk or cream

Salt to taste

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Instructions:

1. Prep the Beef Ribs:
   Season ribs generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear ribs until browned on all sides. Remove and set aside.
2. Build the Sauce:
   In the same pot, sauté chopped onions until soft. Add garlic and cook 1 minute more. Stir in tomato paste and cook until dark red. Pour in red wine and scrape any brown bits. Simmer 5 minutes.
3. Braise:
   Add beef broth, Worcestershire, thyme, bay leaf, and pearl onions. Return ribs to the pot, cover, and braise at 325°F (163°C) for 2.5–3 hours until tender. Optionally, thicken sauce with 1 tbsp flour stirred in during the last 15 minutes.
4. Make Garlic Mash:
   Boil potatoes and garlic in salted water until fork-tender. Drain and mash with butter and warm milk/cream. Season with salt.
5. Serve:
   Plate mashed potatoes first, then top with falling-off-the-bone short ribs and spoon generous amounts of sauce and onions over the top. Garnish with fresh thyme.