I’ve been braising meat with wine and stock but haven’t tried braising with milk. In Asian cooking, braising with coconut milk is very common. So why not try it with regular milk? It freaked me out a little bit because it looked broken and curdled, but I guess that's how it's supposed to be. I have to say it came out pretty tasty! A nice break from the wine-stock combo, which is delicious of course, but it’s nice to try something different. The sweetness of the sweet potato compliments the creaminess of the short ribs. I’m quite pleased with this experiment. Not so pretty but very yummy.

For Sweet Potato:

6C Sweet Potato, large diced

1/2C Heavy Cream

2T Butter

Salt

Pepper

Rinse and drain sweet potato a few times until the water runs clear to remove excess starch. In a large pot, add the sweet potato and add cold water just enough to cover them. Boil until tender. Drain the sweet potato and use a potato masher or a fork to mash them until smooth. In a small pot, heat the heavy cream and butter together until butter is melted. Add the heavy cream mixture to the sweet potato gradually. You might need more or less of the cream and butter. Adjust the seasoning with salt and pepper.

1.5# (bone-in and thin cut) Short Ribs

1/4C Onions, small diced

1T Garlic, minced

2T Carrots, small diced

1C Mushrooms, quartered

1T Dried Italian Seasoning (Majoram, Oregano, Thyme, Rosemary, Basil, Sage)

2C Milk

Vegetable Oil

Salt

Pepper

1T Parsely

Pat the ribs dry and season with salt and pepper. In a large pot, heat a little bit of vegetable oil and start searing the short ribs in batches until each side is golden brown. Set the short ribs aside. In the same pot, remove excess oil leaving about 2 tablespoons. Saute onion, garlic, and carrots until they start to soften. Add the mushrooms and dried Italian seasoning. Season with salt and pepper. Cook for a few minutes until the herbs start to smell fragrant. Add the short ribs back in and deglaze with milk. Cook in low heat with a lid on, making sure to stir and scrape the bottom of the pot often. The sauce would look broken as the milk curdles. Adjust the seasoning with salt and pepper. Once the short ribs are done, add the parsley. Serve with sweet potato and garnish with more parsley on top.