Balsamic-Brown Sugar Short Ribs with Garlic Mashed Potatoes

Ingredients

• For the Short Ribs:
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper
• 4 pieces boneless short ribs
• 1 medium onion, chopped
• 2 large cloves garlic, smashed
• 1/2 cup red wine
• 2 cups low-sodium beef broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoon balsamic vinegar
• 2 tablespoons brown sugar
• 2 bay leaves
• 1 strip of orange zest, white pith removed
• For the Potatoes:
• 2 pounds red-skin potatoes
• 4 cloves garlic
• 3 tablespoons butter
• 1/4 cup milk
• 1/2 cup sour cream

Directions

1. Set an oven rack in the lower-middle spot, then heat the oven to 325 degrees F. Slick a large Dutch oven with olive oil and get it very hot. Sprinkle the meat with salt and pepper. Brown the short ribs in batches so they have space, leaving them alone until the first side has a deep sear, about 4 minutes.
2. Turn the short ribs, then add the onions and garlic to the pot. Keep cooking, giving everything an occasional stir, until the meat is browned on the other side and the onions and garlic have softened without going fully brown, 2 to 3 minutes longer.
3. Pour the red wine into the pot. Let it come up to a boil and bubble for a minute, then stir in the beef broth, Worcestershire, vinegar, brown sugar, bay leaves, and orange zest. Bring the liquid back to a boil, put the lid on, and move the pot to the oven. Braise until the meat gives easily to a fork and the sauce tastes rich and concentrated, 2 1/2 to 3 hours total, turning the meat once along the way.
4. While the ribs are in the oven, put the potatoes and garlic in a large pot over medium-high heat and bring them to a boil. Cook until a fork slides in easily, 20 to 25 minutes. Drain them, tip them back into the pot, and add the butter, milk, and sour cream. Add salt and pepper, then mash with a potato masher or a fork.
5. When the short ribs are finished, take out the bay leaves and orange zest. Taste and adjust with salt and pepper. For serving, add a mound of mashed potatoes to each of 4 individual plates, set a short rib on top, and spoon the sauce over it. Serve immediately.