Braised Short Ribs with Cheddar Mashed Potatoes | Castello®

Ingredients

• 2 kilos bone-in short ribs or 1 kg boneless short ribs
• all purpose flour for dusting ribs
• 2 large onions, peeled and cut into 1/6 wedges
• 2 large carrots, peeled and cut into 3 cm pieces
• 3 garlic cloves, smashed
• 30 ml tomato purée
• ½ bottles red wine
• 10 sprigs fresh thyme
• 1 bay leaf
• 45 ml cold pressed rapeseed oil
• ½ l dark veal stock
• salt for seasoning
• freshly ground black pepper for seasoning
• 1 kilo waxy potatoes, peeled and cut into rough pieces
• 75 g butter
• 118 ml whole milk
• 150 g Castello® Tickler™ extra mature cheddar or Aged Gouda cheese, shredded
• pinches of ground nutmeg
• salt
• freshly ground black pepper
• 60 ml fresh chives, chopped
• 16 tomatoes
• 3 spring onions, washed and finely chopped