Season and brown the short ribs

• Season the short ribs generously with salt and pepper on all sides.
• Heat the Dutch oven over medium-high heat and add the oil.
• Brown the short ribs on each side for about 2 minutes, then set aside and keep the browned bits in the pot.

Cook the vegetables

• Lower the heat to medium and add the onion, carrots and celery.
• Cook for a few minutes, then add the tomato paste in the middle.
• Let it cook a few minutes and stir everything together.

Deglaze with wine

• Pour in the red wine and scrape up the browned bits from the bottom.
• Let it reduce for about 5 minutes.

Braise the short ribs

• Nestle the short ribs back into the pot and add the beef broth.
• Add the peppercorns, rosemary, thyme, halved garlic head and bay leaves, and make sure everything is submerged.
• Cover and braise in the oven at 175 °C for about 3 hours, adding more broth after 2 hours if needed.

Boil the potatoes

• Peel and roughly chop the potatoes.
• Add them to a large pot of boiling water and cook until fork tender, about 20 minutes.
• Drain the potatoes and discard the water.

Make the mashed potatoes

• Add butter to the pot and pass the potatoes through a ricer.
• Stir in the heavy cream and more butter.
• Season with salt and black pepper until light and fluffy.

Blend the sauce

• Remove the short ribs from the pot and set aside.
• Discard the bay leaves, rosemary and thyme.
• Blend the braising liquid with a little water, then return it to the pot with some butter and let it simmer.

Serve

• Plate the mashed potatoes with the short ribs and steamed broccolini.
• Cover with the sauce and finish with chopped parsley.