Photo by Cynthia L. Nobles -- Braised Beef Short Ribs With Sour Cream Mashed Potatoes is seasoned with freshly ground whole peppercorns, which in past centuries would have been stored in a spice box.

Advocate-tested recipe

Braised Beef Short Ribs With Sour Cream Mashed Potatoes

Makes 4 servings. Recipe is by Cynthia L. Nobles.

8 bone-in beef short ribs, cut into 2-inch pieces

Salt and ground black pepper

3 tbls. olive oil

¼ cup all-purpose flour

2 cups chopped onion

2 stalks, celery, chopped

2 cloves garlic, minced

1 cup dry red wine

1 (8-oz.) can tomato sauce

2½ cups beef stock

2 tsps. each, minced fresh rosemary, oregano and parsley

8 ozs. sliced fresh mushrooms

Sour Cream Mashed Potatoes for serving (see recipe)

Chopped green onion for garnish

1. Preheat oven to 325 F. Season ribs with salt and pepper. Heat olive oil over medium-high heat in a large Dutch oven. While oil is heating, dredge seasoned ribs in flour. Brown ribs well in hot oil and remove to a plate.

2. To same Dutch oven, add onion and celery, and sauté until golden, about 5 minutes. Add garlic and sauté 30 seconds. Add wine, scrape up bits from the bottom and reduce wine by half.

3. Stir in tomato sauce, beef stock and herbs. When mixture comes to a boil, add ribs back in. Cover pot and braise in oven until extremely tender, 2-2½ hours.

4. Remove pot from oven and remove ribs to a bowl. Using a stick blender or a blender, puree sauce. Pour sauce back into Dutch oven, bring to a simmer and stir in mushrooms. Simmer until mushrooms are cooked through, about 10 minutes. Add ribs back to pot and heat through.

5. To serve, spoon sauce and ribs over Sour Cream Mashed Potatoes, and sprinkle with green onion.

Sour Cream Mashed Potatoes

Makes 4 servings. Recipe is by Cynthia L. Nobles.

2 lbs. Yukon Gold potatoes, peeled and quartered

½ stick (1/4 cup) unsalted butter, softened

¼ cup half-and–half, at room temperature

½ cup sour cream, at room temperature

Salt and freshly ground black pepper

1. Place potatoes in a large pot of salted water that covers potatoes by 2 inches. Bring to a boil, then lower to a simmer and cook until potatoes are tender, about 15 minutes. Drain extremely well.

2. Add butter and mash potatoes well with a potato masher. Add half-and-half and sour cream and beat with a spoon. Season with salt and pepper.