Braised short ribs with mashed potatoes

Start the russet potatoes in cold, heavily seasoned water so they come up gradually and cook evenly.

Heat a wide, high-sided pan until hot. Dry the short ribs well beforehand; moisture prevents browning.

Add a little vegetable oil and lay the seasoned short ribs in fat side down first to render the fat.

Sear on all sides to golden brown, using the side of the pan for the ends; do not let them blacken or the dish turns bitter.

Move the seared ribs to a clean plate to rest, leaving the fond in the pan.

Add the carrots first with a little salt and pepper and let them start to caramelize.

Drain the potatoes and return them to the hot pot over low heat until the moisture steams off and they look chalky.

Add the onions and celery with a little salt and pepper; caramelize the mirepoix at least five to ten minutes.

Press the potatoes through a ricer back into the pot.

Stir in the tomato paste and cook it out three to four minutes, until rusty red.

Add the hot cream and melted butter to the potatoes gradually, whisking, to the consistency wanted; cover to keep warm.

Deglaze with the dry red wine and reduce by half.

Return the short ribs to the pan and add warm brown veal stock until it comes two-thirds of the way up the meat.

Bring to a gentle simmer, add two bay leaves, cover with a lid and move to a 275 degree oven.

Braise about 45 minutes, checking regularly with a fork, until fork tender.

Ahead of service, chill the ribs in the cooking liquid overnight and reheat portions to order.

Strain the cooking liquid, simmer some down in a pan, taste and season with salt and pepper, and mount with butter.

Bring the sauce to about a boil and whisk in a little cornstarch slurry until it reaches nappe consistency; it only thickens at a simmer or boil.

Plate a portion of mashed potatoes, prop the short ribs against it, spoon the sauce over and finish with fresh chive.