Short Ribs

1. Preheat oven to 350°F. Generously season short ribs all over with salt and pepper.
2. Heat 2 tablespoons of olive oil in a large dutch oven over medium-high heat. Add ribs in two batches (four per), browning each side for about 1 minute (flip four times). Place on a plate and set aside.
3. Reduce heat to medium and add onions, carrots, celery, garlic, and shallots. Cook for 2 minutes. Add tomato paste and flour, stir to coat. Add red wine and deglaze the pan. Bring to a boil and cook for two minutes.
4. Add beef stock, rosemary, and thyme. Nestle ribs and any accumulated juices in the dutch oven and submerge. Season all over with salt and pepper.
5. Cover and place in the oven for 2 hours. Reduce heat to 325°F and cook for an additional 30 minutes. Ribs should be fall-off-the-bone tender. Remove from the oven and let rest for 15-20 minutes covered before serving. Skim the fat off the top with a spoon before serving.
6. Serve two short ribs over mashed potatoes. Top with a little extra sauce.

Mashed potatoes

1. Add potatoes to a large pot. Fill to cover by 1-2 inches with cold, generously salted water. Cover and bring to a boil. Cook for 25-30 minutes or until potatoes can be EASILY pierced with a fork with no resistance. Strain water and set aside.
2. Melt butter in the microwave and heat cream until warm. Add to potatoes and mash until smooth and creamy. Mash in sour cream along with salt and pepper, to taste. Whisk out any remaining lumps if necessary.