1

Peel and quarter the potatoes then place them in a large pot of cold water. Set aside.

2

Preheat the oven to 350°F.

3

Season the short ribs with one 1 teaspoon of salt and 1/2 a teaspoon of black pepper.

4

Heat the oil on medium high heat in a Dutch oven. Add the short ribs and brown them for about two minutes per side. Work in batches if needed. Remove them from the pot and set aside.

5

Add the onion and sauté for two to three minutes or until softened. Add the carrots, celery, garlic, salt and pepper and sauté for another two to three minutes. Add a splash of broth if needed.

6

Add half a cup of broth and scrape down any bits from the sides of the pot. Stir in the tomato paste.

7

Add the ribs back in followed by the remaining broth and water. Bring to a simmer then cover and place in the oven. Cook for 2 to 2 ½ hours or until the ribs are tender.

8

When the ribs are almost done, turn the pot of potatoes on, add 1 tsp of salt and bring to a boil. When they are fork tender, turn off the stove, about 15 to 20 minutes. Drain.

9

Add the butter to the pot of potatoes, a little bit more salt and pepper, and warm the milk before pouring it into the pot. Use a potato masher or a hand mixer to mash the potatoes until smooth and creamy.

10

Remove the short ribs from the oven. To plate, add some mashed potatoes, short ribs and vegetables from the pot. Top with some juices from the short rib pot. Enjoy!