Braised Beef Shortribs with Artichoke Mashed Potatoes

One pot stews are an easy way to get dinner on the table during the week by making ahead, or for a Sunday supper, letting all the scents and smells develop as you idle around the house. 

SHOPPING LIST:

3 lbs. individual beef shortribs  /  (2-3 shortribs per person)
2 Teaspoons Bella Cucina Porcini & Parsley Salt 

1/2 teaspoon ground black pepper 
2 Tablespoons Extra Virgin olive oil
2 large onions, chopped 
3 carrots, sliced into 1/2 inch rounds
3 ribs of celery, chopped 
2 cloves of garlic, crushed
1 Tablespoon chopped fresh herbs (rosemary and/or thyme)                                   1/4 cup Bella Cucina Savory Tomato Jam
2 cups of red wine
4 cups of beef or chicken stock

PREPARATION: Preheat oven to 375 degrees F.

Season short ribs on all sides with 1 teaspoon porcini salt & 1/8 teaspoon pepper. In a large, heavy bottomed pot, heat 2 Tablespoons olive oil over med-high heat. Add the shortribs and cook on all sides until browned and caramelized. Remove the shortribs from the pan onto a plate. To the same pan, add the onions, carrots, celery, garlic and herbs. Season with remaining 1 teaspoon salt & 1/8 teaspoon pepper. Cook vegetables over medium heat, stirring often so not to burn. Cook until vegetables are soft and caramelized, about 10 minutes.

Pour in wine; scraping up the browned bits from the bottom of the pan. Reduce the liquid by half. Add the stock and tomato jam, and bring liquid to a boil. Remove from heat, cover and place in the pre-heated oven. Cook until the shortribs are tender and the meat is almost falling off the bone, about 2 to 2-1/2 hours.

Serve the short ribs with the sauce Artichoke Pesto mashed potatoes or polenta. 

VARIATION:  Parsnip Potatoes: Cook 1 part peeled, chopped parsnips + 2 parts peeled & chopped Yukon gold potatoes; prepare as you would mashed potatoes , fold in 1/2 cup Artichoke Pesto