Braising is the way to go if you have five or six hours to wait around for dinner. This dish is a braised beef short rib, braised with onions, carrots, celery, a bay leaf, and beef stock. I also added a little tomato paste and about a cup of red wine. I like cutting most of the fat from the short ribs prior to browning to prevent my heart from stopping mid meal, but that's up to you. The mashed potatoes are red potatoes with celery root. The celery root definitely adds to the taste and fragrance, and is a nice change up. For the gravy I just reduced what was left of the braise until it thickened a bit and poured over the top.
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