Smothered Beef Ribs with Garlic Mashed Potatoes & Butter Garlic Green Beans

Step 1: Season Beef Ribs

In a container, season 1 pound of beef ribs with 1 tsp garlic black pepper, 1 tsp Slap Yo Mama, 1 tsp Tony's Creole, 2 tsp Accent, 2 tsp onion powder, and 1 tsp extra virgin olive oil. Mix thoroughly until all ribs are coated. Place the seasoned ribs in the refrigerator to marinate for 30-45 minutes.

Step 2: Season Fresh Green Beans

In a separate container, add fresh green beans. Season with 3 tsp Slap Yo Mama, 3 tsp garlic black pepper, 1 tbsp onion powder, 0.5 tbsp chicken bouillon, 1 tbsp Accent, 3 tsp Creole, 1 tsp smoked paprika, 2 tsp extra virgin olive oil, 1 tbsp minced garlic, and 0.5 small chopped onion. Mix well to ensure all green beans are coated.

Step 3: Cook Green Beans

Melt 4 tbsp of Blue Bonnet butter in a pan over medium heat. Add 1 tbsp of minced garlic and roast until fragrant. Add the seasoned green beans to the pan. Pour in 1 cup of water. Cover the pan and let the green beans steam and cook down until tender. Taste and adjust seasonings if needed, adding black pepper to taste.

Step 4: Prepare Mashed Potatoes

Add 4 cups of water to a pot. Stir in 1 tbsp of chicken bouillon. Add 5 medium chopped potatoes to the pot. Cover and cook until the potatoes are tender, checking after about 10 minutes.

Step 5: Sear Beef Ribs

Add 1 tbsp of extra virgin olive oil to a pot and heat it. Place the marinated beef ribs into the hot oil and sear for 3-4 minutes on each side until browned. Remove the seared ribs from the pot and set them aside.

Step 6: Sauté Gravy Vegetables

Add 2 tsp more olive oil to the pot where the ribs were seared. Add 0.5 red, 0.5 orange, 0.5 yellow bell peppers, 0.5 small chopped onion, and 4 chopped celery stalks. Sauté the vegetables for 1-2 minutes until they begin to soften. Add 2 tsp of tomato paste and mix it in well with the vegetables.

Step 7: Build Gravy Base

Add 0.25 cup of all-purpose flour to the sautéed vegetables and mix well to create a roux. Gradually add 3 cups of water, stirring constantly to prevent lumps and allow the gravy to thicken. Pour in 1 cup of red cooking wine. Add 0.5 tbsp Better Than Beef Bouillon, 1 tsp chicken bouillon, 2 tsp Creole, 2 tsp Dan-O's, 1 tbsp Accent, 1 tbsp onion powder, and 2 tsp Slap Yo Mama. Mix all ingredients thoroughly. Add the seared beef ribs back into the gravy. Cover the pot and let it cook down for 30 minutes.

Step 8: Finish Mashed Potatoes

To the cooked potatoes, add 4 tbsp butter, 2 tbsp green onion, 1 tsp garlic black pepper, 0.5 tbsp onion powder, 3 tsp Accent, 2 tsp Slap Yo Mama, 2 tsp Creole, and 1 tbsp dry parsley. Pour in 0.5 cup heavy cream (add a little more if a creamier consistency is desired). Mash the potatoes until smooth. Taste and adjust seasonings as needed (the chef added 1 tsp Accent, 1 tsp onion powder, and 1 tsp Creole).

Step 9: Add Carrots to Gravy

Add 5 peeled and cut carrots to the simmering red wine gravy with the beef ribs. Cover the pot and continue to cook for another 30 minutes, allowing the carrots to soften and the flavors to meld.

Step 10: Plate and Serve

Once all components are cooked, plate the garlic mashed potatoes, top with the smothered beef ribs and red wine gravy, and arrange the butter garlic green beans and carrots around the dish. Serve hot.

• Always taste and adjust seasonings to your preference, especially when adding more liquid.

• Do not rush the cooking process for the beef ribs; slow cooking ensures tenderness.

• If you don't have a potato masher, a sturdy fork or wooden spoon can be used.

• Substitute beef ribs with another cut of beef like chuck roast for a similar result.

• Experiment with different vegetables in the gravy, such as mushrooms or bell peppers of different colors.

• Adjust the spice level of the green beans and mashed potatoes to your liking.