Braised Short Ribs with BBQ Sauce, Potato Puree and Tomato Confit

• - beef short ribs
• 30 each shallots, minced
• 3 cups dry red wine
• 1-1/2 qt. demi-glace sauce
• 3 cups Bull's-Eye Bold Original Barbecue Sauce
• 24 each fresh thyme sprigs, divided
• 48 each cherry tomatoes
• 1-1/2 cups olive oil
• 12 medium boiling potatoes, peeled, cubed Safeway 2 pkg For $5.00 thru 02/09
• 1-1/4 cups butter
• 1-1/4 cups milk
• - hot water (optional)

1. Cook ribs, in batches, in large skillet on medium-high heat 5 min.
2. or until browned on both sides.
3. Remove from skillet.
4. Place in single layer in half hotel pan (or in 1/8-size hotel pan for trial recipe); set aside.
5. Saute shallots in same skillet on medium-high heat 2 to 3 min.
6. or until crisp-tender.
7. Gradually add wine, stirring constantly to remove browned bits from bottom of skillet.
8. Add demi-glace, barbecue sauce and half of the thyme; stir.
9. Bring to boil, stirring frequently.
10. Pour over ribs; cover with foil.
11. Bake in 275 degrees F-convection oven 2-1/2 to 3 hours or until ribs are tender.
12. Meanwhile, mix tomatoes, oil and remaining thyme in half hotel pan (or in 1/8-size hotel pan for trial recipe).
13. Add to ribs in oven.
14. Bake, uncovered, 45 min.
15. Place potatoes in large saucepan about 20 min.
16. before ribs are done.
17. Add enough water to completely cover potatoes.
18. Season with salt, if desired.
19. Bring to boil; cook 10 to 12 min.
20. or until potatoes are tender.
21. Drain.
22. Press potatoes and butter through a ricer; place in large bowl.
23. Stir in milk.
24. Remove ribs from pan; strain sauce.
25. If necessary, add enough hot water to sauce to make a medium-thick consistency.
26. Remove meat from bones; cool slightly.
27. Shred with two forks; set aside.
28. Peel and coarsely chop roasted tomatoes.
29. For each serving: Spoon 2 Tbsp.
30. (30 mL) of the sauce into bottom of soup bowl; top with 1-1/2 oz.
31. (45 g) meat.
32. Spoon about 1/3 cup (75 mL) potato mixture around meat.
33. Top with 1 Tbsp.
34. (15 mL) tomatoes.
35. Garnish with additional fresh thyme, if desired.

short ribs, shallots, red wine, demiglace sauce, bullseye, thyme, cherry tomatoes, olive oil, boiling potatoes, butter, milk, water

Taken from www.kraftrecipes.com/recipes/braised-short-ribs-bbq-sauce-potato-puree-tomato-confit-104842.aspx (may not work)