Beef Short Ribs with Creamy Mashed Potato

Ingredients:

• 900g Our Cow Grass Fed Beef Short Ribs
• Olive oil
• Olsson’s Saltbush & Mountain Pepper Leaf Salt, or seasoning of choice
• Olsson’s Cooking Salt
• 1 brown onion, diced
• 2 large carrots, diced 
• 3 celery sticks, diced 
• 1 tbsp garlic paste 
• 2 heaped tbsp tomato paste
• 1 cup red wine
• 3 cups beef stock 
• 3 rosemary sprigs
• 10 thyme sprigs 
• 2 bay leaves 

Mashed potato:

• 1 kg white potatoes, peeled and cubed
• Salt
• ½ cup milk 
• 80g butter, cubed

To serve:

• Chives, finely chopped

Cooking instructions:

1. Pat the Our Cow Grass Fed Beef Short Ribs dry and season generously. Heat olive oil in a large pot over medium-high heat. Sear the beef short ribs until browned (about 3-4 minutes per side). Remove and set aside.
2. Add the onion, carrot, and celery to the pot. Cook for 5 minutes or until soft. Add the garlic and tomato paste, mix, and cook for 1 minute. 
3. Pour in the red wine to deglaze the pot, then let it simmer and reduce slightly. 
4. Return the beef short ribs to the pot and add the beef stock and herbs. Tie the rosemary and thyme together with kitchen twine to create a herb bundle for easy removal later.
5. Cover and bring to the boil. Reduce to a simmer and let cook for 2 ½- 3 hours, or until the meat is tender and falling off the bone. 
6. About 30 minutes before the stew is ready, place the potatoes in a large saucepan and cover with cold salted water. Bring to the boil, reduce to a simmer and cook for 15 minutes, or until fork-tender.
7. Drain the potatoes well, then return them to the saucepan. Add the butter and milk, then mash until smooth and creamy. Season with salt to taste.
8. Serve the beef ribs over a generous spoonful of creamy mashed potato. 
9. Top with chives and enjoy!