Beef Short Ribs in Maple and Red Wine Sauce

Ingredients

• 2 Maillard frenched beef short ribs about 400 g each
• 250 g salted pork belly, roughly diced
• 1 red onion, finely chopped
• 8 garlic cloves, lightly crushed
• 2 cups red wine
• 1 cup maple syrup
• 1 bay leaf
• ½ tsp. Herbes de Provence
• Approximately 4 cups of beef broth
• Salt and fresh ground pepper

Ingredients for creamy mashed potatoes and parsnips

• 1 lb parsnips, peeled and diced
• 5 small Russet potatoes, peeled and diced
• ¼ cup butter, diced
• ¼ cup 15 % country-style cream, warmed up
• Salt and fresh ground pepper

Preparation

1. In a large saucepan over medium-high heat, add a good drizzle of olive oil and brown the short ribs for 3 to 4 minutes on each side until they are a rich golden brown colour. Season generously with salt and pepper. Remove and set aside.
2. Add the diced pork belly, onion and garlic and mix well. Cook for 3 to 4 minutes, stirring regularly.
3. Deglaze with wine, loosening everything from the bottom to release all the flavours. Add maple syrup, the bay leaf and herbs. Add salt and pepper and stir well.
4. Lay the short ribs in the pan and add enough broth to almost cover them. Bring to a boil and lower the heat. Cover and simmer for 2 h 30. Baste the ribs every 30 minutes.

Preparation for mashed potatoes and parsnips

1. Boil the vegetables for 35 minutes or until perfectly tender. Strain them and put them back in the pot over medium heat.
2. Mash the vegetables with half the butter. Mix and keep mashing as it melts. Add the country-style cream, stir well and add the remaining butter. Keep mixing until fully blended. Season with salt and pepper.
3. Lay portions of mashed vegetables on the plates and place the short ribs on top. Pour sauce over everything and serve.