Braised Short Ribs with Roasted Garlic Horseradish Mashed

We think our Roasted Garlic Horseradish Mashed are the perfect accompaniment to Anne Burrell's braised short ribs.

INSTRUCTIONS

1. 1Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat.
2. 2Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
3. 3Preheat the oven to 375°F.
4. 4While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste.
5. 5When the short ribs are very brown on all sides, remove them from the pan.
6. 6Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables.
7. 7Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes.
8. 8Scrape the crud and let it reform.
9. 9Scrape the crud again and add the tomato paste.
10. 10Brown the tomato paste for 4 to 5 minutes.
11. 11Add the wine and scrape the bottom of the pan.
12. 12Lower the heat if things start to burn. Reduce the mixture by half.
13. 13Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat.
14. 14Add the thyme bundle and bay leaves.
15. 15Cover the pan and place in the preheated oven for 3 hours.
16. 16Check periodically during the cooking process and add more water, if needed.
17. 17Turn the ribs over halfway through the cooking time.
18. 18Remove lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. Serve with the braising liquid.
19. 19Blend the potatoes and horseradish together and serve with the short ribs.