BRAISED SHORT RIBS OVER MASHED POTATOES WITH GARLIC GREEN BEANS

Nothing makes a cold evening more bearable than something hot and hearty out of the oven. This is a great meal for a Sunday supper. Merlot is my favorite red wine.

Serve this meal with a glass of Merlot and you will love the flavors of cherries, plums, and blueberries in the wine. This version is more of a 'city-style' short ribs dinner.

¼ cup flour

Sea salt and freshly ground black pepper

2 T avocado oil

4 beef chuck short ribs, (approximately 2 lbs) trimmed of excess fat

1 onion, roughly chopped

1 carrot, roughly chopped

1 clove garlic, cut in half

2 cups red wine, preferably Merlot 

1 cup beef broth

1 T tomato paste

1 small sprig fresh rosemary

1 small sprig fresh thyme

1 bay leaf

1 T unsalted butter

Preheat oven to 325 degrees F.

Place flour in a shallow bowl and generously season with salt and pepper.

Dredge short ribs on all sides and set aside.

Heat oil in a Dutch oven over medium-high heat.

Add the short ribs to the pot and brown very well on all sides, about 3 minutes per side.

Remove and set aside on a plate.

Add onions and carrots to the pot and stir to caramelize, about 2 to 3 minutes.

Add the garlic and cook another minute.

Return the meat to the pot and pour in the wine and beef broth.

Add the rosemary, thyme and bay leaf.

Cover with a lid and place in the oven and bake until meat is fork-tender, about 2 to 2 ½ hours.

When done, remove ribs to a platter and keep warm.

Strain out the solids from the liquid and pour back into the pot.

Set on top of the stove and slightly reduce over medium heat.

Add the butter at the end for flavor and sheen.

Serve over mashed potatoes and top with a few green beans.

Green Beans with Garlic and Shallots

1 lb green beans, root end snapped off

1 T extra-light olive oil

1 shallot, cut in half and thinly sliced

2 cloves garlic, thinly sliced
1 T freshly grated lemon zest

Sea salt and freshly ground black pepper
6 cherry tomatoes, cut in half

Bring a large skillet of salted water to a boil. 
Add beans and boil for 1 minute.

Drain into a colander and rinse with cold water and set aside.

In the same large skillet, add the oil and sauté the shallot for a couple of minutes. 
Add the garlic and sauté another minute. 
Add the beans and lemon zest and heat through.
Season to taste with salt and pepper.
Turn off heat and add the tomatoes and gently stir.

Serves 2 (with leftover green beans for another meal)