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Dry Aged Beef Short Ribs Served With Creamy Garlic Mash

(courtesy of Michael James)

Preparation time: 2 hours 30 minutes


For the Short Ribs

  • Dry Aged Short Ribs 1/2kg
  • Celery 1/2 cup diced
  • Carrots 1/3 cup diced
  • Garlic 6 cloves finely chopped
  • White Onions 1/2 cup diced
  • Canned Pomodoro Tomatoes 2 cans
  • Tomato Paste 1/3 cup
  • Brown Sugar 2 tbs
  • Vegetable Stock or Chicken Stock 4 cups
  • All Spice 1/2 tsp
  • Prickly Pear Barbecue Sauce 1/4 cup
  • Olive Oil
  • Salt and freshly cracked black pepper to taste

For the Mashed Potatoes

  • White Potatoes 3 large
  • Salt 1tsp
  • Unsalted Butter 3tbs
  • Whole Milk 1/2 cup
  • Nutmeg 1/4tsp
  • Garlic 3 cloves minced or grated


For the Short Ribs

  • Prepare the short ribs by cutting them individually. Ensure to remove them from the fridge one hour before cooking time. Season generously with salt and black pepper.
  • Light your stove to medium heat on a Dutchoven and sear the short ribs until evenly browned on both sides then set aside.
  • In the same Dutchoven reduce heat to low and add in olive oil then your diced vegetables (carrots, onions, celery and garlic). Cook until browned and softened.
  • Add in the Pomodoro tomatoes, brown sugar, allspice, and salt to taste. Cover and leave to cook for 15 minutes.
  • Once cooked add in the seared short ribs and submerge with vegetable stock or chicken stock and leave covered on very low heat for 1h 45minutes.
  • After the time has elapsed, check to see the level of the reduced sauce. If still not significantly reduced ( a pasty thick and viscous consistency), leave to reduce for another 10 minutes uncovered and stirring occasionally to avoid it sticking to the bottom of the pan.
  • Add the prickly pear BBQ sauce and stir until combined. Turn off the heat and prepare the mashed potatoes

For the Mashed Potatoes

  • Peel your potatoes and clean them thoroughly.
  • Add to a saucepan and submerge with cold water followed by a teaspoonof salt.
  • Cover and leave to boil until the water is fully evaporated.
  • Using a ricer or potato masher, mash the potatoes and avoid any huge lumps if you’re looking to have it smooth and creamy.
  • Add in the butter, milk, garlic, and nutmeg and stir on low heat until you achieve your desired consistency.
  • Serve in a bowl with the short ribs and enjoy!
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