Short Ribs with Potato Crust

Instructions:

In a large bowl, add ribs. Season with salt and pepper. Toss until combined.

Preheat oven to 325 degrees.

In a large dutch oven, add oil. Working in batches, brown short ribs on all sides. Remove to a plate. Pour in red wine, scrapping up any bits stuck to the bottom of the pan. Let reduce, by half. Add ribs, onions, carrots, garlic, parsley, thyme to pan. Stir in beef broth and cover with lid. Place in oven and cook for 3 to 3 ½ hours, until beef is tender.

Discard thyme and parsley stems. Remove ribs to a plate and shred. Return shredded beef, and mushrooms to pan. Let simmer for 8 to 10 minutes, until mushroom are soft.

Whisk cornstarch and water together in a small bowl. Add to pan and bring to a boil for 1 to 2 minutes, allowing liquid to thicken. Remove from heat. Using a slotted spoon transfer only meat and vegetables to a 9x13 baking dish. Spread evenly. Ladle 2 cups of liquid evenly over meat. Let cool completely. Wrap with plastic wrap. Can be made 2 to 3 days in advance.

In a large bowl, add potatoes, toss with melted butter. Lay potatoes overlapping them on the beef mixture in the baking dish. Pour extra melted butter from bowl, over potatoes. Wrap tightly with plastic wrap and refrigerate. Can be made a day in advance.

To bake:  remove plastic wrap, top with thyme, salt, pepper, and cheese, cover with foil and bake for 35 to 40 minutes, until potatoes are tender. Remove foil and let cheese brown for 5 to 7 minutes.