Red Wine Braised Short Ribs over Mashed Potatoes

Braised short ribs became a restaurant staple for good reason: few cuts reward low heat as generously. The secret to that lacquered look is reducing the strained braising liquid until it is thick enough to coat a spoon, then basting the ribs under a hot broiler for a minute. Make them a day ahead if you can. Chilling lets you lift off the solid fat, and the meat slices cleaner. Thin radish slices and microgreens add a fresh bite against all that richness.