Braised Short Ribs + Black Truffle Mashed Potatoes

• 4 lbs. short ribs
• 1 cup of leeks (sliced)
• 1 cup of carrots (chopped)
• 1 cup of yellow onions (diced)
• 1 cup of Shiitake mushrooms (sliced)
• 5 cloves of garlic
• 3 cups of dry red wine
• 2 quarts of beef stock
• 1 quart of water
• 4 thyme spigs
• 4 bay leaves
• 1 cup of all purpose flour
• 3 lbs. Yukon potaotes
• 1 cup of heavy cream
• Black truffle oil
• 4 tbsp. of salted butter
• Kosher salt
• Fresh ground black pepper

1. Season meat with salt and pepper. Dust meat with flour and then sear all sides in a hot pan in canola oil. Move to a plate once all the meat is seared off.
2. In a stockpot, caramelize celery, carrots, and garlic. Deglaze with red wine. Add meat, cover with stock and herbs.
3. Bring to a boil then reduce to simmer either on stove or in 325-degree oven. Cook for 2-3 hours and check hourly for tenderness.
4. Once finished remove meat and place in a separate dish. Strain gravy from cooking pot and discard vegetables. Pour some of the gravy pack onto meat and let rest.
5. When ready to serve, Broil the meat on high so it develops a nice caramelized coat, but be careful not to broil it too long so it doesn't dry out.
6. Reduce the gravy right before serving, and pour over the meat.
7. As for the potatoes, boil until fork tender. Drain potatoes, add to mixing bowl, and mash. Pour cream mixture into potatoes slowly. Be careful not to add too much cream, which will cause the potatoes to be runny. Add butter to season with salt and pepper, and truffle oil to taste.

short ribs, leeks, carrots, yellow onions, shiitake mushrooms, garlic, red wine, beef stock, water, thyme, bay leaves, flour, potaotes, heavy cream, truffle oil, butter, kosher salt, fresh ground black pepper

Taken from www.yummly.com/recipe/Braised-Short-Ribs-_-Black-Truffle-Mashed-Potatoes-1680683 (may not work)