Marry Me Mashwith Braised Short Ribs

Peel and cube 1 kg Maris Piper potatoes.

Add the potatoes to cold salted water, bring to a boil, then simmer gently until completely tender.

Drain and let the potatoes steam dry for 20–30 minutes to achieve the right texture.

While the potatoes are drying, combine 200 ml whole milk, 200 ml double cream, 4 chopped garlic cloves and 3–4 thyme sprigs in a saucepan; gently simmer for 30 minutes to infuse.

Strain the infused cream and keep it warm.

Pass the dried potatoes through a ricer, then fold in 150 g melted butter.

For extra smoothness, push the mash through a fine‑mesh sieve.

Add the warm infused cream one ladle at a time, stirring until silky and smooth but still holding its shape.

Season the mash with fine salt, white pepper, and a small grating of nutmeg; taste and adjust.

Season the 3–4 large beef short ribs generously with salt and pepper and sear in a hot casserole pot with 1 tbsp oil until deeply browned; remove and set aside.

In the same pot, soften 1 diced onion, 2 diced celery sticks, and 2 diced carrots over medium heat.

Add 2 tbsp tomato purée, 3 sliced garlic cloves, 3 thyme sprigs, and 2 bay leaves; stir for 1–2 minutes.

Deglaze the pot with 500 ml red wine, reduce slightly, then add enough beef stock (about 0.875 l) to fully submerge the ribs.

Return the ribs to the pot, cover, and cook in a 275°F oven for 4 hours until spoon‑tender.

Remove the ribs, strain the sauce and discard the fat (use a separator jug if available).

Pass the sauce through a fine sieve and reduce it until glossy and thick enough to coat the back of a spoon.

Return the ribs to the reduced sauce and baste them.

Serve the silky mash alongside the sticky, rich braised short ribs for an elevated comfort‑food experience.