Slow-cooked short ribs are a pitch-perfect winter meal. This version gets burnished with a rich red wine, balsamic, and brown sugar pan sauce. The potatoes that go alongside are boiled with garlic that's then mashed right in.

Note: This dish can be made up to two days ahead. Store the potatoes, meat and sauce separately and reheat before serving. It can all also be frozen, if you prefer. Be sure to thaw everything in the refrigerator before trying to reheat anything, though.