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!