Directions

1. Preheat oven to 325°F

2. Season short ribs with salt and pepper.
3. In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat.
4. Sear short ribs on all sides until browned (about 3–4 minutes per side).
5. Pour in beef broth and cover tightly with a lid or foil.
6. Transfer to the oven and braise for 2.5 to 3 hours, until meat is fork-tender.
7. Boil chopped potatoes in salted water until tender, about 15–20 minutes.
8. Drain and mash with butter, milk, and salt until smooth and creamy.
9. While the ribs finish, heat 1 tsp olive oil in a skillet over medium heat.
10. Add cherry tomatoes and cook for 5–6 minutes, until blistered and softened. Season with salt and pepper.
11. Warm Le Sauce & Co. Beefy French Onion Gourmet Gravy in a small saucepan until hot.
12. Plate mashed potatoes, top with a generous portion of tender beef short ribs.
13. Spoon warm gravy over the top.
14. Serve with cherry tomatoes on the side or scattered over the dish for a pop of sweetness