Step 1

Season short ribs with salt.

Step 2

Get a large pot on high heat with any neutral oil. Add your short ribs and lightly brown on all sides.

Step 3

Remove meat and add butter. Once foaming, add the meat back in and brown heavily on all sides. Remove meat.

Step 4

Discard some of the oil, add meat scrap and brown.

Step 5

Add all your veg. After about 8 mins, add wine and reduce 80%.

Step 6

Add the flour, mix. Add the meat back in, and cover with stock until about an inch above meat. You want to keep the meat submerged, so you can make a cartouche or put a couple plates directly on top to weigh it down.

Step 7

cook on a low simmer for 4 hours, adding stock whenever it gets low.

Step 8

after 4 hrs, remove meat and refrigerate. Strain stock and discard rest. Refrigerate for a few hours until fat hardens. Then remove fat and toss in trash

Step 9

Put stock in a saucepan and boil on low simmer until sauce is thick and glossy, should take about an hour or 2. Check constantly.

Step 10

once sauce is formed, pour over meat, add a couple sprigs of thyme, cover with foil, and bake in oven at 450F for about 10 mins. Shaking constantly to incorporate sauce.

Step 11

Boil potatoes 30 mins in salted water. Drain and peel skin while hot.

Step 12

Rice or mash potato manually, do not use blender as it’ll make it gummy.

Step 13

add the potato back into a pot on medium heat, you want to cook out any moisture.

Step 14

after 5 mins, add butter little by little, until desired taste. Finish with milk until desired consistency. Strain to make smoother, but that’s optional. Season with salt.

Step 15

Plate and garnish w/ chives