Braised Beef Short Rib w/ Gorgonzola & Potato Cake Recipe

Braised Beef Short Rib w/ Gorgonzola & Potato Cake


Braised Short Ribs
1 tablespoon vegetable oil
1 pound beef short ribs
1 medium onion, 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

Potato Cakes
2 small baking potatoes
3 tablespoons flour
1 egg, beaten
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup peanut oil
Kosher salt and freshly ground black pepper
4 ounces Gorgonzola cheese, crumbled or cut into small pieces

How to make Braised Beef Short Rib w/ Gorgonzola & Potato Cake

Stephanie Izard's Braised Beef Short Rib with Gorgonzola on Potato Cake

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.

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.

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.

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.

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 200° F oven until ready to assemble.

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.

Question from the Chef

“What's your favorite Cab to pair with a hearty steak dish?”

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