Philly's Phavorites Episode 1: Braised Short Ribs with Garlic Mashed Potatoes

Preheat the oven to 175°C. Pat the short ribs dry, season generously with salt and pepper, then dredge lightly in flour.

Heat oil in a large Dutch oven over medium-high heat and sear the ribs on all sides until deeply browned. Remove and set aside.

Lower the heat to medium. Add the onion, celery, and carrots to the pot and sauté until softened and lightly golden.

Add the halved garlic bulbs and rosemary sprigs, stirring briefly until fragrant. Pour in the red wine and beef broth, scraping up all the browned bits.

Stir in the brown sugar and peppercorns and bring to a gentle simmer. Return the short ribs to the pot, nestling them into the liquid, then cover and braise in the oven for about 3 hours until fall-off-the-bone tender.

Remove the ribs and keep warm. Strain the cooking liquid into a saucepan and simmer 15-20 minutes until reduced. Whisk in butter to finish the gravy.

Boil the potatoes until fork tender.

Drain and mash the potatoes in a large bowl. Blend in the milk until smooth.

Melt the butter with the garlic, then mix it in. Salt to taste.

Fold in the mozzarella while the potatoes are still hot.