Braised short ribs with mashed potatoes

Season the ribs on both sides with coarse salt, black pepper and crushed herbs.

Cover the bottom of the cast iron with oil and heat over high heat.

Sear the ribs two minutes per side; remove and repeat with the rest.

Melt the butter, reduce the heat to medium, and add celery, carrots, onion and garlic.

Saute a couple of minutes, scraping the burnt bits from the bottom of the pot.

Add the tomato paste and chipotles, for smoky flavor rather than heat.

Sprinkle in the all-purpose flour and spices and mix; add a few splashes of Maggi jugo and the cup of beer (or broth), and let it thicken.

Add more herbs, the bay leaves and the beef broth; taste and adjust.

Add the ribs and bring to a simmer; turn off, cover, and braise in the oven at 325 for three hours.

Boil the potatoes in salted water until tender; drain and return to the pot.

Add butter and black pepper and smash the potatoes, letting the butter melt; mix in the milk and adjust the salt.

After three hours, check the ribs are tender, skim the fat from the top of the broth, and rest a few minutes.

Serve the ribs with the mashed potatoes, the gravy poured over.