Smoked beef ribs with red wine sauce and mashed potatoes

Season the beef ribs with salt and pepper seasoning and an all-purpose rub and smoke at 250 degrees over post oak.

For the sauce, cook garlic in butter in the pan (with peppercorn and diced shallots, per the plan) until it takes some color.

Add plenty of red wine first and reduce it hard for a stronger taste.

Add the homemade beef stock and cook until it thickens.

Check after a couple of hours for bark and color; the ribs were done in about six hours.

Boil the Yukon gold potatoes, return them to the pot and cook out the water until they start flaking, mashing as they dry.

Reduce heavy cream by half to make double cream; once the potatoes begin to stick, add some of it.

Thin with butter and a little whole milk, adding gradually and testing until it comes off the spoon in sheets.

Season with salt and black pepper and stir in picked fresh thyme leaves.

Plate the ribs with the potatoes and the sauce.