A Hearty Feast of Comfort Foods

Preheat the oven to 325°F (160°C). Season short ribs with salt and pepper.
Heat olive oil in a Dutch oven over medium-high heat. Sear the short ribs until browned on all sides, then remove and set aside.
Add onion, carrots, and celery to the pot and cook for 5 minutes. Stir in garlic and tomato paste and cook for 2 minutes.
Deglaze with red wine, scraping up any browned bits. Pour in beef broth, add thyme and bay leaves, then return the short ribs to the pot. Cover and braise in the oven for 2.5–3 hours until tender.
Make the Mashed Potatoes:
Boil the potatoes in salted water until fork-tender, about 15 minutes.
Drain and mash with butter, heavy cream, salt, and pepper. Cover and keep warm.
Prepare the Mac & Cheese:
Cook the macaroni according to package instructions.
In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.
Gradually whisk in milk and cook until thickened. Stir in cheese, mustard powder (if using), salt, and pepper.
Mix in the cooked macaroni and stir until creamy.
Cook the Smoked Sausage with Peppers & Cabbage:
Heat olive oil in a large skillet over medium heat. Add sausage slices and cook until browned, about 5 minutes. Remove and set aside.
Add bell pepper, cabbage, and onion to the skillet. Sauté for 7–8 minutes until softened. Stir in smoked paprika, salt, and pepper.
Return the sausage to the skillet and cook for another 2 minutes.
Assemble the Dish:
Serve the tender braised short ribs over a bed of mashed potatoes.
Add a side of creamy mac & cheese.
Complete the meal with the flavorful smoked sausage, peppers, and cabbage.
Serving and Storage Tips