Garlic Thyme Mashed Potatoes with Braised Short Rib
Equipment
Ingredients
The Mash
Maris Piper potatoes (peeled, cubed)
1000 g
whole milk (warmed)
200 ml
double cream (warmed)
200 ml
garlic cloves (crushed)
4 cloves
thyme sprigs (fresh)
3 sprigs
butter (melted)
150 g
white pepper (ground)
2 g
nutmeg (grated)
1 g
Braised Short Rib
beef short ribs (seasoned)
1200 g
olive oil
15 ml
onion (diced)
1 piece
celery sticks (diced)
2 sticks
carrots (diced)
2 piece
tomato purée
30 ml
garlic cloves (sliced)
3 cloves
thyme sprigs (fresh)
3 sprigs
bay leaves (dried)
2 piece
red wine
500 ml
beef stock
1000 ml
Instructions
Prepare potatoes for mash
Peel and cube the potatoes evenly for consistent cooking.
Boil the potatoes
Cook potatoes in cold salted water until knife slides through without resistance.
Steam dry the potatoes
Drain and steam potatoes for 20-30 minutes to remove excess moisture for fluffy texture.
Infuse cream with garlic and thyme
Warm milk and cream with crushed garlic and thyme sprigs, then infuse gently.
Rice the potatoes
Push dried potatoes through a ricer, then fold in melted butter.
Finish the mashed potatoes
Add warm cream gradually until glossy and silky, then season with salt, white pepper and nutmeg.
Sear the short ribs
Season ribs generously and sear hard in casserole until well coloured.
Sauté vegetables
Soften onion, celery and carrots in the same pot.
Build flavour base
Add tomato purée, garlic, thyme and bay leaves to the vegetables.
Deglaze with red wine
Add red wine and reduce slightly to concentrate flavours.
Braise the ribs
Cover ribs with stock and braise at 130°C for 4 hours until falling-apart tender.
Reduce the sauce
Strain and skim fat from braising liquid, then reduce until glossy and thick.
Serve the dish
Return ribs to glaze, then serve with smooth mash and reduced sauce.
Original recipe
Storage
Mash can be reheated with a splash of milk. Ribs improve in flavour overnight.
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