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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cover the short ribs in paprika, salt, pepper, chili flakes, clove powder, and cinnamon.
Brown the ribs in sunflower oil until golden on all sides. Set aside.
Add diced onion, celery sticks, and carrot to the same pan. Cook for a few minutes until softened.
Add tomato purée to the vegetables and stir well.
Return the short ribs to the pan.
Pour in grape juice, beef broth, Worcester sauce, and balsamic vinegar. Add bay leaves.
Cover and cook for 2 hours until the ribs are tender.
Add sliced garlic and rosemary to the pan.
Cook for another hour on the stove or in the oven until the ribs are falling off the bone.
Boil potatoes until tender.
Add salt, pepper, butter, and double cream to the potatoes.
Combine using an electric hand whisk until smooth and creamy.
Serve mashed potatoes on a plate and top with the short ribs.
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If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking.
What can I use instead of grape juice?
Red wine or apple juice can be used as alternatives.
How do I know when the ribs are done?
The ribs are done when they are tender and easily fall off the bone.
Can I make this recipe in a slow cooker?
Yes, after browning the ribs and cooking the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours.
How can I make the mashed potatoes creamier?
Add more double cream or a splash of milk for a creamier texture.
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