Marry Me Mash | Robert Welch Recipe

Created for us by Ed Cudlipp, this dish is all about elevating comfort food. Ultra‑smooth mashed potato paired with slow‑braised beef short ribs – simple ingredients, cooked with care, using our 316 Series cookware.

Marry Me Mash:
Peel and cube 1kg Maris Piper potatoes. Add to cold, salted water, bring to the boil, simmer gently until completely tender.
Drain and leave to steam dry for 20–30 minutes.
In a separate pan, gently heat 200ml whole milk and 200ml double cream with 4 chopped garlic cloves and 3–4 thyme sprigs for 30 minutes to infuse.
Strain and keep warm.
Pass the dried potatoes through a ricer, then fold through 150g melted butter.
For exceptional smoothness, push the mash through a fine mesh sieve.
Add the warm infused cream one ladle at a time until the mash is silky, smooth and holding its shape.
Season with fine salt, white pepper and a small grating of nutmeg.

Slow‑Braised Short Ribs:
Season 3–4 beef short ribs with salt and pepper. Brown in a hot casserole with 1 tbsp oil and set aside.
In the same pan, soften 1 diced onion, 2 diced celery sticks and 2 diced carrots.
Add 2 tbsp tomato purée, 3 sliced garlic cloves, 3 thyme sprigs, 2 bay leaves.
Deglaze with 500ml red wine, reduce slightly, then add 750ml–1L beef stock.
Return ribs, cover, and cook at 130°C for 4 hours until spoon‑tender.
Strain, skim the fat, pass the sauce through a fine sieve and reduce until glossy enough to coat a spoon.
Return ribs to the sauce and baste.
Silky mash. Rich, fall‑apart beef. Comfort food – refined.

Discover 316 Series cookware:
https://www.robertwelch.com/pages/316-series-cookware

#robertwelch #shortsrecipe #beefribs #316Series #cookwithme #homecooking