Braised Short Rib with Roasted Root Vegetables and Camembert Mash. — Foster's Supermarket
Braised Short Rib with Roasted Root Vegetables and Camembert Mash.

by Chef Aaron Molloy

Indulge in December with a luxurious medley of flavors and textures. Slow-braised short ribs, caramelized root veggies, and a velvety Camembert mash create a symphony of savory goodness, perfect for cozy December evenings or festive gatherings. Elevate your dining experience with this decadent dish that embodies the warmth and indulgence of the holiday season.

Braised Short Ribs


  • 4 to 6 bone-in short ribs (about 3 to 4 lbs.)
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 carrots, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 cups red wine (like Cabernet Sauvignon)
  • 2 to 3 cups beef or chicken stock
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves

Step 1: Season the short ribs generously with kosher salt and freshly ground black pepper. In a large, heavy pot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, add the short ribs and brown on all sides. This should take about 6-8 minutes total. Once browned, remove the ribs from the pot and set them aside.

Step 2: In the same pot, reduce the heat to medium and add the chopped onions, carrots, and celery. Sauté for around 5 minutes until the vegetables are softened and the onions are translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant. Stir in the tomato paste and let it cook for about 2 minutes.

Step 3: Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring the wine to a simmer and let it cook for about 2-3 minutes to reduce slightly. Place the browned short ribs back into the pot. Pour in enough beef or chicken stock to almost cover the ribs. Add the thyme, rosemary, and bay leaves.

Step 4: Cover the pot and reduce the heat to low. Let the ribs braise for 2.5 – 3 hours until they are tender and falling off the bone. Once done, remove the ribs from the pot.  Strain the braising liquid into a shallow dish and place onto the stove top at medium heat to reduce. Skim off any excess fat from the surface as reducing.

Camembert Mashed Potatoes


  • 2 lbs (about 900g) potatoes, peeled and cut into even chunks (Russet or Yukon Gold are good choices)
  • Kosher salt
  • 4-5 oz (115-140g) Camembert cheese, rind removed and diced.
  • 1/2 cup (120ml) whole milk or heavy cream
  • 4 tablespoons (60g) unsalted butter
  • Freshly ground black pepper
  • Sprig of fresh Rosemary and or Thyme

Step 1: In a large pot, cover the potato chunks with cold water. Add a generous pinch of salt. Bring the water to a boil over high heat, then reduce the heat to maintain a gentle simmer. Cook the potatoes until they’re tender and can be easily pierced with a fork, which will take about 15-20 minutes. Once the potatoes are done, drain them well in a colander. Return them to the pot or place them in a large bowl.

Step 2: While the potatoes are cooking, use a small saucepan over low heat or gently warm the heavy cream and butter until the butter is melted then add the Camembert and turn off the heat a add a fresh sprig of rosemary and thyme to the mixture and gently stir.

Step 3: Slowly add the mixture to the potatoes and start to mash until the potatoes are smooth and creamy. Don’t over mash. Season the mashed potatoes with salt and freshly ground black pepper to taste. Serve immediately while hot.

Roasted Root Vegetables with Brown Sugar and Coriander Seeds


  • 1.5 cups carrots, cut into 1″ cubes
  • 1.5 cups red beets, cut into 1″ cubes
  • 1.5 cups golden beets, cut into 1″ cubes
  • Brown sugar
  • Salt
  • Olive oil Coriander seeds

Step 1: In three separate bowls, place the carrots, red beets, and golden beets. For each bowl, sprinkle a generous amount of brown sugar, olive oil, salt and coriander seeds over the vegetables. Toss each set of vegetables to ensure they are well coated with the seasoning and oil. Allow the vegetables to marinate for at least 2 hours.

Step 2: Preheat your oven to 350 degrees. Line a baking sheet with parchment paper. Place the marinated vegetables on the baking sheet, keeping each type separate. It’s essential to keep the red beets away from the other vegetables, as their color can bleed and dye the other veggies.

Step 3: Place the baking sheet in the preheated oven. Roast the vegetables for about 45 minutes or until they are tender and slightly caramelized. Once roasted, remove from the oven and let them cool slightly.