Go buy some short ribs, I usually buy 1,5 per person I am cooking for. Make sure you have 1,5 bottle of a red wine you want to cook in at home, as well as 1 yellow onion, brown sugar, meat broth, leaf parsley, potatoes, butter, milk and or heavy cream, truffle or truffle oil as well as a big casserole.
Start by taking the meat carefully off the bones, braise it in butter in a frying pan so they get a nice color. Move them over to the casserole, pour over 1 bottle of red wine, if you are cooking for many you might need more, the meat should be covered. Add a yellow onion cut in pieces and a tbs salt. Leave to simmer slowly under lid for around 3 hours.
In the meantime peel potatoes for the potato cream to be, in the amount you need for your dinner and keep in cold water until it’s time for boiling them
Lift up the meat carefully and put aside. Strain the sauce, put back in the casserole, ad some more wine, 1/2 a cup of brown sugar and some meat broth. Let simmer for around 45 minutes. Add salt and pepper if needed.
In the meantime, chop the parsley roughly and put potatoes to boil in salted water.
When done mash them with a fork or spoon, add warm milk and beat with an electric mixer. Just as you would do a regular mash but think much more creamy and soft. Add salt and a dash of truffle oil. Keep warm.
If you want your sauce thicker add some cornstarch and give a quick boil, finish with a tbs of butter and maybe a little salt. Ad the meat and heat it up carefully. (Don’t panic if it falls apart, that’s the idea and shows you how tender it is)
Put the meat on plates with some sauce and the fantastic truffle scented potato cream, sprinkle over the parsley and just eat and enjoy
So what did we make – “Slowly braised short ribs with truffle potato cream”