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.

Meat feast at Zelman Meats, Soho

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The team behind the amazing meat restaurants Goodman (and Beast and Burger & Lobster) opened a new meat restaurant in the space where the fish restaurant Rex & Mariano (also owned by the same company) used to reside. In fact, they still use the Rex & Mariano crockery.

Zelman Meats (after the founder Mikhail Zelman) is a mid-market steak restaurant offering “All we do is beef, and we stick to what we know best” according to the website.

The menu is simple, with just a few starters, four different cuts of beef, sides and a few puddings. I like this simple no-fuss approach, which also makes the ambiance relaxed. It’s not white table cloths like Goodman, just good steak and sides in a relaxed restaurant.

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This is where to go to pig out on great steak, because the bill won’t be that bad and the meat is just as nice here as at Hawksmoor or Goodman. Take your date or a group of friends and just let your hair down. The staff is really friendly and relaxed but with a sincere passion for steak so they can guide you through the cuts and let you know what’s best served rare or medium.

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I came here with two colleagues for lunch, and as only one of us has a big appetite we ordered modestly to begin with, some delicious picanha and amazingly smoky and tender short rib. Once that was demolished we ordered more of the same and enjoyed it with crispy chips, salad and the two sauces on the menu. It was great and even the least meat eater out of the three of us (obviously not me) loved every bite!

Zelman Meats, 2 St Anne’s Court, London W1F 0AZ