'Meatloaf' Short Ribs with Yukon Gold–Sweet Potato Mash
It's that time of year: cold weather, fallen leaves, Netflix. One of my favorite TV dinners is meatloaf—but I also love the succulent, no muss–no fuss handling of short ribs. (Put them in a pot; forget about them.)
2 pounds bone-in short ribs
Salt and pepper
1/2 teaspoon dried herbs, like thyme
1/2 teaspoon dried chili flakes
1 onion, quartered
4 cloves garlic
2 bay leaves
1/4 cup water
1/4 cup ketchup
1 tablespoon brown sugar
2 teaspoons Worcestershire sauce
1/2 pound Yukon gold potatoes
1/2 pound sweet potatoes
2 tablespoons unsalted butter
Pinch grated nutmeg
Salt and pepper
Season the short ribs GENEROUSLY with salt and pepper. Heat a small Dutch oven or braiser, add a touch of olive oil, and sear the meat on all sides until nice and caramelized, about 5–7 minutes. Add the herbs, chili flakes, onion, garlic, bay leaves, and water. Bring to a gentle simmer, knock the heat down to low, and cook for 2 hours until fall-off-the-bone tender.
For the "meatloaf" glaze, remove everything from the pan with a slotted spoon, leaving behind just the braising liquid. Skim off as much of the fat as you can. Bring to a simmer and reduce by about half. Stir in the ketchup, brown sugar, and Worcestershire sauce and cook until sticky and syrupy. Smear the short ribs in this glaze and reserve until ready to eat.
Meanwhile, boil the potatoes in salted water until fork tender. Drain and mash roughly with the butter, nutmeg, salt, and pepper to taste.
Spoon the saucy short ribs over the potato mash—and eat in bed with him.