Braised Short Ribs with Mashed Potatoes BeefEntrée “We love this recipe because it’s decadent without being too much work. The short ribs can be browned the night before and put in the crock pot the next day before heading out to work. When you arrive home, only the potatoes and salad need to be cooked before you’re ready to serve dinner.” – Ross and Karna Murphy, 3rd Generation AVV Family Members Ingredients for Mashed Potatoes: 1 lb. small red potatoes 1 qt. whole milk 2 tsp. kosher salt Water as needed Ingredients for Short Ribs: 2 lb. beef short ribs 3 large onions, chopped 2 sprigs thyme 1/2 bottle Sin Zin, 750ml 2 cups stock; beef, vegetable, or chicken Kosher salt Oil, grape seed or canola Method of Preparation for Short Ribs: Heat a Dutch oven or large cast iron skillet until hot. Add small amount of oil until shimmering. Salt short ribs on all sides. Place short ribs meat side down and brown, about 5 minutes on each side. While meat is browning, chop onions and place in a Crock-Pot. Wash thyme sprigs and place in Crock-Pot. Once the meat is browned, turn the Crock-Pot to low and add the short ribs. Pour half the bottle of Sin Zin and the stock in the Crock-Pot. Add water to cover. The meat can be cooked on low for 8 to 10 hours. Method of Preparation for Mashed Potatoes: Wash potatoes and cut into quarters. Place in large Dutch oven and pour 1 quart of milk and 2 tsp salt over the potatoes. Fill the Dutch oven with water, covering the potatoes. Heat on medium until at a boil, then reduce to simmer. Simmer for 30 to 45 minutes until potatoes are cooked. Once done, mash the potatoes with a wooden spoon or potato masher until smooth and creamy, season with salt & pepper if needed. Serve the short ribs with mashed potatoes, a green salad and 2017 Sin Zin!