Braised Beef Short Rib W/ Gorgonzola & Potato Cake Recipe

Name: Braised Beef Short Rib W/ Gorgonzola & Potato Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 pound beef short ribs; 1 onion medium, diced small; 2 garlic cloves minced; 1 tablespoon tomato paste or 1/4 cup tomato sauce; 2 thyme sprigs; 1 cup dry red wine; 1 1/2 cups dark chicken stock or veal stock; 2 baking potatoes small; 3 tablespoons flour; 1 egg beaten; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/4 cup peanut oil; kosher salt; freshly ground black pepper; 4 ounces gorgonzola cheese crumbled or cut into small pieces

Servings: persons

1 tablespoon vegetable oil
1 pound beef short ribs
1 onion medium, diced small
2 garlic cloves minced
1 tablespoon tomato paste or 1/4 cup tomato sauce
2 thyme sprigs
1 cup dry red wine
1 1/2 cups dark chicken stock or veal stock
2 baking potatoes small
3 tablespoons flour
1 egg beaten
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup peanut oil
kosher salt
freshly ground black pepper
4 ounces gorgonzola cheese crumbled or cut into small pieces

1
This dish was created to taste alongside a big Cabernet at the Food and Wine event in Chicago. The richness of the beef along with the intense flavor of the Gorgonzola were able to stand up to the big red.
2
Heat the oil in a Dutch oven or a large heavy bottom saucepot over medium-high heat. When the oil is hot, add the short ribs sear until brown and crusty all over, about 5 minutes per side.
3
Remove the ribs and set aside. Add the onion and sweat for about 5 minutes, scraping the bits from the bottom of the pan as the onion releases some of its water. Stir in the garlic and tomato and cook an additional minute. Add the thyme and 1/2 of the wine to deglaze the pan. When the liquid has reduced by half return the ribs to the pot and then add the rest of the wine and the stock. Bring to a boil and then reduce to a bare simmer. Braise the ribs, partially covered, for 2 1/2 hours or until the meat is very tender and pulls away from the bone.
4
About 30 minutes before the ribs are finished braising, make the potato cakes. Peel the potatoes and shred them on a cheese grater or with the grating plate of a food processor. Mix the potato shreds with the flour, egg, salt, and pepper.
5
Heat the peanut oil in a cast iron pan or a wide, deep-sided frying pan. When bubbles form in the oil around the handle of a wooden spoon, carefully drop in tablespoonfuls of the potato mixture and flatten with a spatula. Fry in the hot oil until both sides are crispy and golden. Transfer with a slotted spoon to a baking sheet lined with paper towels to absorb excess oil. Continue frying in batches until all of the potato mixture has been used. Keep the potato cakes warm in a 200u00b0 F oven until ready to assemble.
6
When the ribs are done, pull the meat from the bone and shred it with two forks or by hand. Put a piece of gorgonzola cheese on of each potato cake and top with the shredded beef.

915

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 pound beef short ribs, 1 onion medium, diced small, 2 garlic cloves minced, and more.

Yes, Braised Beef Short Rib W/ Gorgonzola & Potato Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Braised Beef Short Rib W/ Gorgonzola & Potato Cake

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