Braised Short Ribs, Green Bean Almandine and Sweet Potato Maple Mash

Ingredients:
Ribs

• 2 pounds short ribs, trimmed of any visible fat and cut into 21/2-inch cubes
• Kosher salt
• Freshly ground black pepper
• 1 ounce vegetable oil
• 4 garlic cloves, smashed
• 1 cup chopped yellow onion
• 1 cup chopped celery
• 1 cup chopped carrot
• 1 tablespoon  tomato paste
• 2 tablespoons all-purpose flour
• 32 ounces chicken stock
• 1 cup red wine

Sweet Potatoes:

• 1 1/2 lbs boiled sweet potatoes
• 1/2 cup sour cream
• 1/4 cup maple syrup 

Green Beans:

• 1 lb green beans
• 2 tablespoons slivered almonds
• 2 tablespoons butter
• 1 teaspoon lemon juice

Instructions:
Ribs

1. Preheat the oven to 275°F.
2. Season the cubed short rubs generously with salt and pepper.
3. Heat a Dutch oven or other heavy-bottomed pot over medium-high heat and add the vegetable oil. Place a few cubes of short ribs in the pot and sear on all sides. You may need to do this in 3 or 4 batches.
4. Remove the short ribs to a paper towel–lined plate. Deglaze the pot with a spoonful of the chicken broth and then pour this liquid into a small bowl; set aside.
5. In the same Dutch oven, combine the garlic, onion, celery and carrots; cook over medium heat for 15 to 20 minutes until they are deeply caramelized. Add the tomato paste and cook another 3 to 4 minutes or until it is dark reddish-brown in color. Stir in the flour, then add the chicken stock, red wine, short ribs, and reserved deglazing liquid.
6. Cover tightly and transfer the pot to the oven. Braise for 2 1/2 to 3 hours, checking at 2 hours to see if the meat is done. The meat should pull apart easily with a fork, but not just fall apart at the touch.
7. The short ribs can be served right now if you skim the fat off the top, or follow the directions below.
8. Discard the vegetables. Place the entire Dutch oven in the refrigerator and let it chill overnight.
9. Take the Dutch oven out of the refrigerator. Remove and discard the hard layer of fat from the top of the pot.
10. Reheat short ribs at 350 for about 35-40 minutes and serve.

Sweet Potatoes:

1. Combine boiled sweet potatoes, sour cream and maple syrup into food processor. Once completely blended place back into pan and heat through completely before serving

Green Beans:

1. Slice fresh beans and cook, in pot covered in a small amount of boiling salted water until crisp-tender.
2. Drain.
3. Cook almonds in butter over low heat, stirring occasionally, until golden.
4. Remove from heat and add juice.
5. Pour over beans.