Recently, I made Julia Child’s boeuf bourguignon and the multitude of steps nearly put me to rest. Here’s a dish that’s just as satisfying, but allows for a lot more downtime. See how it’s made here.

Serves 3-4, Total Time: 4 1/2 hours

Ingredients

• 3 lbs short ribs (find the meatiest ones = more bang for your buck!)

• Salt and fresh ground pepper

• 1 tablespoon vegetable oil

• 1 head garlic, sliced in half, crosswise

• 1 medium carrot, peeled and diced

• 2 stalks celery, diced

• 1/2 medium onion, diced

• 2 tablespoons tomato paste

• 1/2 cup molasses

• 3 cups dry red wine

• 2 cups beef stock (as needed, you may not use it all)

• 2 sprigs thyme

• 1 bag small potatoes, boiled

• chopped parsley or chives for garnish

Make it!

1. Preheat oven to 275° F.

2. Sprinkle a generous amount of salt and pepper all over the short ribs. Let rest while you prep everything else.

3. In a medium or large dutch oven, heat vegetable oil over medium-high until shimmery. Add short ribs and sear until brown on each side, in total this should take about 6-8 minutes. Do not crowd the pan, work in batches. Remove meat onto a paper towel-lined plate. Discard all but 2 tablespoons of the remaining fat.

4. Reduce heat to medium and add garlic halves, pressing face down on the pan. Cook until golden brown, then add carrot, celery and onion. Cook for 5 to 10 minutes until vegetables are softened, but not brown. Stir frequently.

5. Add tomato paste into pot, stirring continuously until color deepens to a darker red. About 3 minutes.

6. Add red wine and bring to a simmer for 2 to 3 minutes. Add molasses and stir until combined. Transfer the short ribs back to the pot. Pop in your sprigs of thyme and add enough beef stock to cover the meat. Bring to a simmer, cover pot and transfer to the oven.

7. Cook for 3 1/2 hours, checking half way. If the short ribs are starting to stick out of the liquid, add more beef stock to keep them covered.

8. Remove pot from oven and using a spoon, skim the fat off the top. Remove the meat and pour liquid through a fine-mesh sieve. Discard the cooked veg.

9. Assemble! Using a small glass, press the bottom down on each potato to slightly smash it. In a bowl, layer a few smashed potatoes, olive oil, a short rib with the bone, a big ladle of cooking juice and a sprinkle of parsley. Enjoy!