Dark Days Challenge - Week 6: Braised Short Ribs over Garlic Mashed Potatoes, topped with Red Wine Reduction; served with Beet, Spinach & Goat Cheese Salad

Whew, that's a hell of a title on this meal, but there's no way to simplify it....and well, there's no way to cut corners when when making tender, flavorful beef short ribs either, so I guess the title is fitting.  Other than a lovely trip to the Charlotte farmers market this weekend (more to come on that....we were able to meet a lot of local livestock farmers and are planning to start a CSA for local, grass fed meats with one of them soon), we were stuck inside due to illness (again) for most of the weekend (did I mention I hate cold season?!).  So, we spent our Sunday relaxing, watching movies, football and cooking.  There are a few things we had hoped to pick up at the farmer's market, but apparently we were a bit late.....one farmer told us she sells out her entire stand between 8-8:30am during the winter months due to limited variety and quantity.  We were able to find most things SOLE for this Dark Days Challenge meal, but because I had planned our menu ahead of our shopping trip, I decided to incorporate some key ingredients I had on hand (pantry and fridge) instead of cutting them out altogether.  I'd be interested if that's the approach some of the other DDC participants take as well -- do you plan your meals ahead of time, then go on the hunt for ingredients or shop first, then create a meal?  I know a lot of people are using what they have growing in their garden, which makes total sense (jealous!).  Anyways, here's what went into our meal:

Braised Short Ribs (seared then cooked for 3 hours in the Red Wine/Veggie Reduction - first 1.5 hrs covered, last 1.5 hrs uncovered)
-Beef Short Ribs (local, organic from Proffitt Family Farms)
-Tomatoes (local produce, I canned them this summer)
-Carrot (organic)
-Onion (organic)
-Beef stock (organic)
-Sage, Rosemary, Thyme (from my garden)
-Bay leaf (from my parents' bay leaf tree)
-Olive Oil (pantry)
-Red Wine (pantry)
-Salt/Pepper (pantry)

Garlic Mashed Potatoes
-Red potatoes (organic)
-Garlic - whole head, roasted (pantry)
-Butter (organic)
-Splash of creamer (not local or organic...its what I had in the fridge)
-Salt/Pepper (pantry)

Beet, Spinach & Goat Cheese Salad
-Red Beets (local produce)
-Spinach (local produce)
-Goat Cheese (not local or organic...there is a farmer at the Charlotte market who makes goat cheese, but apparently we just missed her when we got there!)
-Walnuts (local produce)
-Honey (local)
-Red Wine Vinegar (pantry)
-Olive Oil (pantry)
-Salt/Pepper (pantry)