Marry Me Mash (with Bonus Braised Short Rib)
Marry Me Mash (with Bonus Braised Short Rib)
Ingredients
For the Marry Me Mash
- 1 kg Maris Piper potatoes, peeled and cubed
- salted water, for boiling, as needed
- 200 ml whole milk
- 200 ml double cream
- 4 garlic cloves, chopped
- 3-4 thyme sprigs
- 150 g melted butter
- fine salt, for seasoning, as needed
- white pepper, for seasoning, as needed
- small grating nutmeg, for seasoning
For the Braised Short Rib
- 3-4 beef short ribs, large
- salt, generously, for seasoning
- pepper, generously, for seasoning
- 1 tablespoon oil
- 1 onion, diced
- 2 celery sticks, diced
- 2 carrots, diced
- 2 tablespoons tomato purée
- 3 garlic cloves, sliced
- 3 thyme sprigs
- 2 bay leaves
- 500 ml red wine
- 750-1 L beef stock, enough to fully submerge the ribs
Instructions
- 1
For the Marry Me Mash: Peel and cube the Maris Piper potatoes. Add them to a large pot of cold salted water.
⏱️ 10 min
- 2
Bring the water to a boil, then reduce heat and simmer gently until the potatoes are completely tender (easily pierced with a fork).
⏱️ 20 min
- 3
Drain the potatoes thoroughly and leave them in the empty pot or spread on a baking sheet to steam dry for 20-30 minutes. This step is crucial for achieving the right texture.
⏱️ 30 min
- 4
Meanwhile, for the infused cream: In a small saucepan, gently simmer the whole milk and double cream with the chopped garlic cloves and thyme sprigs for 30 minutes to infuse their flavors.
⏱️ 30 min
- 5
Strain the infused milk and cream mixture through a fine-mesh sieve into a clean bowl or jug. Discard the garlic and thyme. Keep the infused cream warm.
⏱️ 5 min
- 6
Pass the dried potatoes through a ricer into a large bowl. Alternatively, mash them thoroughly with a potato masher until smooth.
⏱️ 5 min
- 7
Fold the 150g of melted butter into the riced potatoes until fully incorporated.
⏱️ 3 min
- 8
For extra smoothness, push the potato mixture through a fine mesh sieve using a spatula or spoon. This will result in an incredibly silky mash.
⏱️ 7 min
- 9
Gradually add the warm infused cream to the potato mixture, one ladle at a time, folding it in until the mash is silky, smooth, and holds its shape. Be careful not to overmix.
⏱️ 5 min
- 10
Season the mash generously with fine salt, white pepper, and a small grating of nutmeg. Taste and adjust the seasoning as needed.
⏱️ 2 min
- 11
For the Braised Short Rib: Preheat your oven to 130°C (265°F).
⏱️ 15 min•🌡️ 130
- 12
Generously season the beef short ribs with salt and pepper.
⏱️ 2 min
- 13
Heat 1 tablespoon of oil in a large, oven-safe casserole pot or Dutch oven over high heat. Sear the seasoned ribs on all sides until deeply browned. This creates a rich flavor base.
⏱️ 10 min
- 14
Remove the browned ribs from the pot and set them aside.
⏱️ 1 min
- 15
In the same pot, add the diced onion, celery sticks, and carrots. Sauté over medium heat, scraping up any browned bits from the bottom of the pot, until the vegetables are softened, about 8-10 minutes.
⏱️ 10 min - 16
Stir in the tomato purée, sliced garlic cloves, thyme sprigs, and bay leaves. Cook for another 2 minutes until fragrant.
⏱️ 2 min
- 17
Deglaze the pot by pouring in the 500ml of red wine. Bring to a simmer and reduce slightly, scraping any remaining fond from the bottom of the pot.
⏱️ 5 min
- 18
Add enough beef stock (around 750ml-1L) to fully submerge the short ribs.
⏱️ 1 min
- 19
Return the seared ribs to the pot, ensuring they are mostly submerged in the liquid. Bring the liquid to a gentle simmer.
⏱️ 2 min
- 20
Cover the pot tightly with a lid and transfer it to the preheated oven. Cook for 4 hours, or until the ribs are spoon tender and easily pull apart.
⏱️ 240 min•🌡️ 130
- 21
Carefully remove the ribs from the pot and set them aside. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, discarding the solids.
⏱️ 5 min
- 22
If you have a fat separator jug, pour the strained liquid into it to easily remove the fat. Otherwise, skim off as much fat as possible from the surface of the liquid.
⏱️ 5 min
- 23
Place the saucepan with the defatted braising liquid over medium-high heat. Bring to a simmer and reduce the sauce until it is glossy and thick enough to coat the back of a spoon.
⏱️ 15 min
- 24
Return the cooked short ribs to the reduced sauce and baste them thoroughly to coat. Serve the braised short ribs immediately with the Marry Me Mash.
⏱️ 2 min
Kitchen Tools
Marry Me Mash (with Bonus Braised Short Rib)
For the Marry Me Mash
- 1 kg Maris Piper potatoes, peeled and cubed
- salted water, for boiling, as needed
- 200 ml whole milk
- 200 ml double cream
- 4 garlic cloves, chopped
- 3-4 thyme sprigs
- 150 g melted butter
- fine salt, for seasoning, as needed
- white pepper, for seasoning, as needed
- small grating nutmeg, for seasoning
For the Braised Short Rib
- 3-4 beef short ribs, large
- salt, generously, for seasoning
- pepper, generously, for seasoning
- 1 tablespoon oil
- 1 onion, diced
- 2 celery sticks, diced
- 2 carrots, diced
- 2 tablespoons tomato purée
- 3 garlic cloves, sliced
- 3 thyme sprigs
- 2 bay leaves
- 500 ml red wine
- 750-1 L beef stock, enough to fully submerge the ribs
Instructions
- 1
For the Marry Me Mash: Peel and cube the Maris Piper potatoes. Add them to a large pot of cold salted water.
⏱️ 10 min - 2
Bring the water to a boil, then reduce heat and simmer gently until the potatoes are completely tender (easily pierced with a fork).
⏱️ 20 min - 3
Drain the potatoes thoroughly and leave them in the empty pot or spread on a baking sheet to steam dry for 20-30 minutes. This step is crucial for achieving the right texture.
⏱️ 30 min - 4
Meanwhile, for the infused cream: In a small saucepan, gently simmer the whole milk and double cream with the chopped garlic cloves and thyme sprigs for 30 minutes to infuse their flavors.
⏱️ 30 min - 5
Strain the infused milk and cream mixture through a fine-mesh sieve into a clean bowl or jug. Discard the garlic and thyme. Keep the infused cream warm.
⏱️ 5 min - 6
Pass the dried potatoes through a ricer into a large bowl. Alternatively, mash them thoroughly with a potato masher until smooth.
⏱️ 5 min - 7
Fold the 150g of melted butter into the riced potatoes until fully incorporated.
⏱️ 3 min - 8
For extra smoothness, push the potato mixture through a fine mesh sieve using a spatula or spoon. This will result in an incredibly silky mash.
⏱️ 7 min - 9
Gradually add the warm infused cream to the potato mixture, one ladle at a time, folding it in until the mash is silky, smooth, and holds its shape. Be careful not to overmix.
⏱️ 5 min - 10
Season the mash generously with fine salt, white pepper, and a small grating of nutmeg. Taste and adjust the seasoning as needed.
⏱️ 2 min - 11
For the Braised Short Rib: Preheat your oven to 130°C (265°F).
⏱️ 15 min•🌡️ 130 - 12
Generously season the beef short ribs with salt and pepper.
⏱️ 2 min - 13
Heat 1 tablespoon of oil in a large, oven-safe casserole pot or Dutch oven over high heat. Sear the seasoned ribs on all sides until deeply browned. This creates a rich flavor base.
⏱️ 10 min - 14
Remove the browned ribs from the pot and set them aside.
⏱️ 1 min - 15
In the same pot, add the diced onion, celery sticks, and carrots. Sauté over medium heat, scraping up any browned bits from the bottom of the pot, until the vegetables are softened, about 8-10 minutes.
⏱️ 10 min - 16
Stir in the tomato purée, sliced garlic cloves, thyme sprigs, and bay leaves. Cook for another 2 minutes until fragrant.
⏱️ 2 min - 17
Deglaze the pot by pouring in the 500ml of red wine. Bring to a simmer and reduce slightly, scraping any remaining fond from the bottom of the pot.
⏱️ 5 min - 18
Add enough beef stock (around 750ml-1L) to fully submerge the short ribs.
⏱️ 1 min - 19
Return the seared ribs to the pot, ensuring they are mostly submerged in the liquid. Bring the liquid to a gentle simmer.
⏱️ 2 min - 20
Cover the pot tightly with a lid and transfer it to the preheated oven. Cook for 4 hours, or until the ribs are spoon tender and easily pull apart.
⏱️ 240 min•🌡️ 130 - 21
Carefully remove the ribs from the pot and set them aside. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, discarding the solids.
⏱️ 5 min - 22
If you have a fat separator jug, pour the strained liquid into it to easily remove the fat. Otherwise, skim off as much fat as possible from the surface of the liquid.
⏱️ 5 min - 23
Place the saucepan with the defatted braising liquid over medium-high heat. Bring to a simmer and reduce the sauce until it is glossy and thick enough to coat the back of a spoon.
⏱️ 15 min - 24
Return the cooked short ribs to the reduced sauce and baste them thoroughly to coat. Serve the braised short ribs immediately with the Marry Me Mash.
⏱️ 2 min