Braised Short Ribs with Roasted Garlic Horseradish Mashed

We think our Roasted Garlic Horseradish Mashed are the perfect accompaniment to Anne Burrell's braised short ribs.

INSTRUCTIONS

1. 1Season short ribs generously with salt. Heat 30 mL (2 tbsp) oil in large Dutch oven set over medium-high heat; cook short ribs for 2 to 3 minutes per side or until browned (do not overcrowd pan; cook in batches, if necessary). Transfer to plate. Drain fat.
2. 2Preheat oven to 190°C (375°F). Meanwhile, in food processor, combine onion, celery, carrots and garlic; pulse until mixture forms coarse paste.
3. 3Pour remaining oil into pan. Add vegetable mixture; season with salt. Cook for 5 to 7 minutes or until fond has formed on bottom of pan. Add tomato paste; cook, stirring, for about 5 minutes or until deep red color.
4. 4Add wine, scraping up browned bits from bottom of pan. Reduce heat; simmer until wine is reduced by half. Return short ribs to pan. Pour in stock; add thyme bundle and bay leaves.
5. 5Transfer pan to oven. Cover and bake, adding more water as needed, for about 3 hours or until beef is tender. Uncover during the last 20 minutes of cooking so ribs are browned and sauce is reduced.
6. 6Horseradish Mashed Potatoes: Meanwhile, prepare potatoes following package instructions. Stir in butter and horseradish. Serve ribs with mashed potatoes, topped with braising liquid.
7. 7Blend the potatoes and horseradish together and serve with the short ribs.