Short Ribs with Mashed Potatoes

Preheat the oven to 180°C (approximately 350°F).

Rinse the ribs, pat dry and cut into pieces. Season with salt and pepper. Heat the oil in a roasting pan and saute until brown on both sides. Peel the onions and garlic. Cut the onion into strips and chop the garlic. Remove the meat from the pan and set aside. Saute the onions and garlic in the roasting pan. Rinse the tomatoes, trim the stalks and cut into pieces. Stir the tomato paste into the onions and deglaze with the red wine and broth. Add tomatoes, cover and simmer 2.5 hours. Remove the cover and simmer about 30 minutes longer. 

Peel,  rinse cut the potatoes into pieces. Cook in boiling salted water for about 20 minutes, until tender. Drain and let some steam evaporate. Warm the milk. Add the hot milk and butter to the potatoes and mash. Season with salt and nutmeg.