Recipe: Slow-Cooked Short Rib with Caramelised Garlic Mashed Potatoes

This comforting hug of a dish was a real hit! Both to cook and, of course, to eat. Cooking wise the oven does most of the work for you; tenderising those short ribs so that they completely fall off the bone when you try to pick them up. Together with the caramelised garlic for the mash, also cooking in the oven at the same time, the scents in the kitchen were a pure delight, and a good indicator of how nice our supper would be.

And indeed it was! Is there anything more joyful than a comforting plate of food that just fits together like peas in a pod?! Soft succulent umami full short ribs marriages so perfectly with the velvety and fluffy mashed potatoes with a lovely hint of earthy and sweet caramelised garlic.

The short rib recipe is courtesy of the brilliant What’s Gaby Cookinghttps://whatsgabycooking.com/garlic-red-wine-braised-short-ribs/, although a bit modified, but the caramelised garlic mashed potato recipe is all my own.

Red wine braised short ribs, serves 2-3

Adapted from What’s Gaby Cooking’s recipe.

900 g bone-in short rib of beef

1 tbsp olive oil

1 medium onion, chopped

1 medium carrot, chopped

1/2 celery stalk, chopped

1 tbsp plain flour

1/2 tbsp tomato paste

1/2 -1 bottle red wine

a few sprigs each of parsley, thyme, oregano and rosemary

1 bay leaf

2 cloves of garlic, sliced

400 ml beef stock

Preheat oven to 180C. Season short ribs liberally with salt and pepper. Heat oil in a casserole dish on medium-high heat. Brown short ribs on all side and transfer to a plate. Pour off all but 2 tablespoons drippings from pot.

Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add the short ribs back in. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.

Cook until short ribs are tender, approx 2 hours. Transfer short ribs to a plate. Strain sauce from pot and spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve on a pillow of caramelised garlic mashed potatoes.

Caramelised garlic mashed potatoes, serves 2-3

2 heads of garlic

650 g King Edward or Maris Piper potatoes, peeled and cut into similar sized pieces

3 tbsp salted butter

approx 50 ml whole milk

salt and pepper

While the short ribs are cooking, cut the top off the garlic heads and wrap in tin foil. Place them in the oven until soft, approx 40-60 minutes. Remove until needed for the mashed potatoes.

Boil the potatoes just about covered with salted water on medium-low heat until soft, approx 15-20 pieces, depending on the size of the potato pieces. Drain water and let them sit uncovered for a minute. Add butter and some of the milk and either mash with a masher or beat with an electric whisk until light and fluffy. Add more milk as you go. Take the foil off the garlic heads and squeeze out the caramelised garlic into the mashed potatoes. Stir well and add more as you taste. Season well and serve with the short rib.

Recipe: caramelised garlic sauce

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Once again I have Nigella to thank for the inspiration. In her book Simply Nigella she uses caramelised onions in a yoghurt sauce, and since then I’ve started using caramelised garlic in just anything I can think of.

The taste is sweet and humble and far from the fierce raw garlic you but into the oven, which means you can actually use a lot of it, so put a few extra garlic bulbs in the oven, just in case! They’re highly addictive, so you can thank me later!

PS. It goes really well with the chicken dish I posted the last week and potato wedges.

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Caramelised garlic sauce with creme fraiche, serves 10

2 large garlic bulbs

1 litre creme fraiche

100 ml Hellman’s mayonnaise

bunch of chives, chopped 

salt, white pepper

oregano and thyme flowers to decorate

Caramelise the garlics when you’re using the oven anyway – they take up little space and won’t make anything taste of garlic as they’re wrapped in tin foil.

Cut off approx 1/2 cm of the garlic bulb on the top so you can see the cloves. Wrap separately in tin foil and place in the oven until soft (just squeeze them to check if they’re ready). It doesn’t really matter what temperature the oven is at, everything between 150 – 220C works, just be aware the cooking time will differ. 

Leave to cool slightly. Mix creme fraiche and mayonnaise in a mixing bowl. Season to taste with salt and pepper. Unwrap the garlic bulbs and squeeze out the soft garlic paste and add to the sauce. Make sure you get every morsel. Mix well and adjust the seasoning. Leave for a little while before serving. Add the chives and herb flowers when ready to serve.