{"id":"e37ecae1-b70a-45ea-aff8-ae5d507c5d95","url":"https://recipestripper.com/recipes/e37ecae1-b70a-45ea-aff8-ae5d507c5d95","source_url":"https://www.robertwelch.com/blogs/news/marry-me-mash-with-slow-braised-beef-short-ribs","title":"MARRY ME MASH WITH SLOW-BRAISED BEEF SHORT RIBS","ingredients":[{"text":"1kg Maris Piper potatoes, peeled","item":"Maris Piper potatoes","quantity":1,"unit":"kg","preparation":"peeled"},{"text":"150g unsalted butter (melted)","item":"unsalted butter","quantity":150,"unit":"g","preparation":"melted"},{"text":"200ml whole milk","item":"whole milk","quantity":200,"unit":"ml"},{"text":"200ml double cream","item":"double cream","quantity":200,"unit":"ml"},{"text":"3-4 sprigs fresh thyme","item":"fresh thyme","quantity":3,"quantity_max":4,"unit":"sprig"},{"text":"1 tbsp neutral oil","item":"neutral oil","quantity":1,"unit":"tbsp"},{"text":"2 tbsp tomato purée","item":"tomato purée","quantity":2,"unit":"tbsp"},{"text":"3 sprigs fresh thyme","item":"fresh thyme","quantity":3,"unit":"sprig"},{"text":"500ml red wine","item":"red wine","quantity":500,"unit":"ml"},{"text":"750ml–1L good beef stock (enough to submerge)","item":"ml–1L good beef stock","quantity":750,"preparation":"enough to submerge"}],"instructions":[{"number":1,"text":"MARRY ME MASH"},{"number":2,"text":"1. Peel and cube 1kg Maris Piper potatoes. Place into cold salted water, bring to the boil, then reduce to a gentle simmer and cook until completely tender."},{"number":3,"text":"2. Drain and leave in the colander to steam dry for 20–30 minutes to remove excess moisture."},{"number":4,"text":"3. Meanwhile, combine the milk and cream in a saucepan with the finely chopped garlic and thyme sprigs. Bring to a gentle simmer and cook very lightly for 30 minutes to infuse. Strain and keep warm."},{"number":5,"text":"4. Pass the dried potatoes through a potato ricer. Fold through the butter until fully incorporated. For an ultra-smooth finish, push the buttered potatoes through a fine-mesh sieve using the back of a spoon."},{"number":6,"text":"5. Add the warm, infused cream mixture one ladle at a time, folding gently until smooth, creamy, and holding its shape (not loose)."},{"number":7,"text":"6. Season generously with fine salt, white pepper, and a small grating of fresh nutmeg. Taste and adjust. Warm gently before serving."},{"number":8,"text":"MARRY ME MASH"},{"number":9,"text":"1. Peel and cube 1kg Maris Piper potatoes. Place into cold salted water, bring to the boil, then reduce to a gentle simmer and cook until completely tender."},{"number":10,"text":"2. Drain and leave in the colander to steam dry for 20–30 minutes to remove excess moisture."},{"number":11,"text":"3. Meanwhile, combine the milk and cream in a saucepan with the finely chopped garlic and thyme sprigs. Bring to a gentle simmer and cook very lightly for 30 minutes to infuse. Strain and keep warm."},{"number":12,"text":"4. Pass the dried potatoes through a potato ricer. Fold through the butter until fully incorporated. For an ultra-smooth finish, push the buttered potatoes through a fine-mesh sieve using the back of a spoon."},{"number":13,"text":"5. Add the warm, infused cream mixture one ladle at a time, folding gently until smooth, creamy, and holding its shape (not loose)."},{"number":14,"text":"6. Season generously with fine salt, white pepper, and a small grating of fresh nutmeg. Taste and adjust. Warm gently before serving."},{"number":15,"text":"BRAISED SHORT RIBS"},{"number":16,"text":"1. Preheat the oven to 130°C."},{"number":17,"text":"2. Season the ribs generously with salt and pepper. Heat the oil in a heavy casserole and sear the ribs on all sides until deeply browned. Remove and set aside."},{"number":18,"text":"3. In the same pan, soften the diced onion, celery, and carrots."},{"number":19,"text":"4. Add the tomato purée, sliced garlic, thyme, and bay leaves. Cook briefly until fragrant."},{"number":20,"text":"5. Deglaze the pan with red wine and reduce slightly, then add enough beef stock to fully submerge the ribs."},{"number":21,"text":"6. Return the ribs to the casserole, cover, and cook in the oven for four hours until completely tender."},{"number":22,"text":"7. Remove the ribs carefully. Strain the sauce into a separating jug and discard the fat. Pass the remaining stock – without the fat – through a fine sieve into a clean pan and reduce until it coats the back of a spoon."},{"number":23,"text":"8. Return the ribs to the sauce, baste generously, and serve alongside the mash."},{"number":24,"text":"BRAISED SHORT RIBS"},{"number":25,"text":"1. Preheat the oven to 130°C."},{"number":26,"text":"2. Season the ribs generously with salt and pepper. Heat the oil in a heavy casserole and sear the ribs on all sides until deeply browned. Remove and set aside."},{"number":27,"text":"3. In the same pan, soften the diced onion, celery, and carrots."},{"number":28,"text":"4. Add the tomato purée, sliced garlic, thyme, and bay leaves. Cook briefly until fragrant."},{"number":29,"text":"5. Deglaze the pan with red wine and reduce slightly, then add enough beef stock to fully submerge the ribs."},{"number":30,"text":"6. Return the ribs to the casserole, cover, and cook in the oven for four hours until completely tender."},{"number":31,"text":"7. Remove the ribs carefully. Strain the sauce into a separating jug and discard the fat. Pass the remaining stock – without the fat – through a fine sieve into a clean pan and reduce until it coats the back of a spoon."},{"number":32,"text":"8. Return the ribs to the sauce, baste generously, and serve alongside the mash."}],"date_published":"2026-10-29T23:56:39.645709+00:00","date_modified":"2026-10-29T23:56:39.645709+00:00"}