Balsamic Braised Short Ribs

• 4 bone-in meaty beef short ribs
• handful of multicolored cherry tomatoes
• 1 pint sliced shiitake mushroom
• good quality balsamic vinegar
• olive oil
• red pepper flakes
• fresh ground pepper
• flake sea salt
• 2 medium potatoes, white or 2 medium yukon gold potatoes
• 2 tablespoons butter
• 1/4 cup heavy cream
• 1 smashed and roughly chopped garlic clove
• 1 small steam-in-bag packaged fresh green beans or 1 small French haricots vert

1. Preheat oven to 350.
2. Season all sides of the short ribs with a generous amount of pepper and salt.
3. Brown ribs on all sides in a skillet drizzled with olive oil.
4. While the ribs are browning, wash & slice tomatoes, peel and cube potatoes.
5. Remove ribs from skillet and place in a Dutch oven or other oven proof deep dish with lid.
6. Saute mushrooms in skillet you just used to brown ribs for about 2 minutes.
7. Using a slotted spoon put mushrooms into dish with ribs.
8. Lightly drizzle olive oil over ribs and mushrooms.
9. Pour one tablespoon of balsamic vinegar over each rib (one per rib).
10. Sprinkle with salt & pepper.
11. Place lid and bake in lower middle third of oven for 2 hours.
12. While ribs are cooking, prepare mashed potatoes, green beans, & tomato compote.
13. Place potatoes in cold water with salt and chopped garlic & boil till fork tender (they can stay in the pot until closer to finish time of ribs).
14. Drain potatoes, place back in pot and mash well.
15. Add butter and cream and continue to blend well, salt to taste (keep on low heat or warm).
16. Using the same skillet you used for the beef short ribs and mushrooms - heat to medium high and cook tomatoes for about 7 minutes or until skins start to blister.
17. Sprinkle with salt and pepper, and pinch of red pepper flakes.
18. Add a couple of tablespoons balsamic vinegar and continue to cook about 3 minutes until reduced and tomatoes begin to break down (keep warm till ready to plate.
19. Steam green beans & then transfer to hot skillet drizzled with olive oil, salt & pepper.
20. Saute for about 2 minutes until start to lightly brown.
21. Plate serving of mashed potatoes on each plate followed by green beans, short ribs & mushrooms, & topped with tomatoes.
22. Garnish if you'd like with freshly grated Grana Padano or Parmigiana and light drizzle of your finest olive oil.

handful, shiitake mushroom, balsamic vinegar, olive oil, red pepper, fresh ground pepper, salt, potatoes, butter, heavy cream, garlic, steam

Taken from www.food.com/recipe/balsamic-braised-short-ribs-536987 (may not work)