1
Preheat the oven to 350°F.
2
Season the short ribs with salt and pepper. Heat a skillet over high heat and sear the short ribs, turning to brown all sides. Transfer to a plate.
3
Place the carrots, onions, rosemary, thyme, and bay leaf in a braising dish. Place the seared short ribs on top, and add in the tomato paste, water, wine, and boullion cubes.
4
Braise in the oven for about 90 minutes, until the meat yields no resistance when a skewer is inserted.
5
Place the potatoes in a large saucepan and cover with cold water. Bring to a simmer and cook until fork-tender, about 40 minutes. Drain and return to the pot.
6
Mash the potatoes while you add the milk, cream, butter and salt.
7
To make the steamed romanesco, bring 1 inch of water to a boil in a saucepan with a steamer basket. Add the romanesco and cook until fork-tender, about 5 minutes.
8
Drain, return to the pot and toss the romanesco with oil and salt to taste.
9
To make the picada, combine the almonds, garlic chips and parsley in a small bowl.
10
Serve the short ribs on a bed of mashed potatoes topped with picada, with steamed romanesco on the side.