If you’re tiring of turkey, stuffing, and cranberries right now, I have a solution.
Although I must admit, mashed potatoes are involved. These are not, however, your average mashed potatoes. These mashed potatoes are a tangier, creamier version thanks to the addition of goat cheese. And thus, a perfect match for short ribs.
I had never cooked short ribs before, and like so many other things, I found it to be very simple and delicious. This is why I guess it’s hard to find dishes I love and keep cooking them again and again, which is how the best chefs say you are to really become good at cooking. I can’t help myself – my time to cook is so limited, and there are so many things I want to try, that I continually find myself trying new things.
Having said that, this is a meal that I would undoubtedly make again. I served it with that ultimate fall salad, and together they make the ultimate fall {or winter} meal, in my book. Perfect for entertaining, because short ribs can be left in the pot to braise, and everyone is bound to love the combination of the tender, fall-off-the-bone red-wine braised meat and simple yet just-rich-enough goat cheese mashed potatoes.
It’s comfort food at its best: slightly elevated, a little bit rustic – totally delicious.
Red Wine-Braised Short Ribs
Adapted from Bon Appétit
- 5 pounds bone-in beef short ribs, cut crosswise into 2″ pieces
- Kosher salt and freshly ground black pepper
- 3 tablespoons vegetable oil
- 3 onions, chopped
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 750-milliliter bottle dry red wine {Cabernet Sauvignon is good}
- Handful flat-leaf parsley, plus additional for garnish
- 8 sprigs thyme
- 4 sprigs rosemary
- 2 fresh bay leaves
- 1 teaspoon dried oregano
- 1 head of garlic, halved crosswise
- 4 cups low-sodium beef stock {preferably organic}
Preheat oven to 350°F. Season short ribs generously with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot.
Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Stir in flour and tomato paste; continue to cook, stirring, for a few minutes. Stir in wine, then add short ribs along with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add herbs and garlic; stir in stock. Bring to a boil, cover, and transfer to oven.
Cook until short ribs are tender, 2-2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over goat cheese mashed potatoes (see below) with sauce spooned over. Garnish with chopped fresh parsley.
Goat Cheese Mashed Potatoes
- 2-1/2 pounds Yukon Gold potatoes, peeled and chunked
- 1 cup whole milk
- 1/4 cup (1/2 stick) butter
- 4 ounces soft goat cheese
Cook potatoes in a large pot of boiling salted water until tender, about 25 minutes. Meanwhile, gently heat milk and butter in a small saucepan.
Drain potatoes and place back into pot. Allow them to sit over the heat for a minute or two – this ensure the potatoes will be totally dry and never watery and bland. Add warmed milk-butter mixture slowly as you begin to mash with a potato masher – this way, you can control the amount you’re adding. When you’ve reached the desired consistency, add the goat cheese and stir until melted and combined. Season to taste with salt and pepper.
Serves 6.
This looks wonderful! I love the idea of goat cheese mashed potatoes, or really, any cheese mashed potatoes. I just made a gorgonzola/turnip/potato mash that was wonderful. I’m vegetarian but I’m certain the short ribs could be subbed out with some portabella mushrooms and still have that tender melting texture. What do you think?
Beth recently posted..Jamestown, Rhode Island
Beth – I think that’s a great idea. I love the combination of mushrooms and goat cheese, and using big portobello mushrooms would definitely give you that meatiness. Let me know if you try it!
this is a dream meal!
I love goat cheese mashed potatoes: use them to make lamb shepherd’s pies.
Olga @ MangoTomato recently posted..Recipe for Mushroom Barley Soup
Olga, that sounds like a perfect combination!
I made this last night for my husband’s 30th birthday dinner. Very labor intensive but the payoff was worth it. Everything came out delicious. Thanks Sarah!