Michele’s Revenge of the Short Rib with Cheddar Mashed Potatoes

The Short Rib served with a full bodied mash with Castello Extra Mature Cheddar& Aged Gouda
6 servings
  • 2 kg bone-in short ribs or 1 kg boneless short ribs
  • All purpose flour for dusting ribs
  • 2 large onions, peeled and cut into 1/6 wedges
  • 2 large carrots, peeled and cut into 3 cm pieces
  • 3 cloves garlic, smashed
  • 30 mL tomato purée
  • 1/2 bottle red wine
  • 10 sprigs fresh thyme
  • 1 bay leaf
  • 45 mL canola oil
  • 1/2 litre dark veal stock
  • Salt and freshly ground black pepper for seasoning

Castello® Cheddar Mashed Potatoes

  • 1 kg waxy potatoes, peeled and cut into rough pieces
  • 75 g butter
  • 118 mL whole milk         
  • 150 g Castello® Extra Mature Cheddar or Aged Gouda cheese, shredded
  • Pinch of ground nutmeg                    
  • Salt and freshly ground black pepper
  • 60 mL fresh chives, chopped
  • 16 cherry tomatoes
  • 3 scallions, washed and finely chopped
Michele’s Revenge of the Short Rib with Cheddar Mashed Potatoes


Preheat oven to 130ºC.

Pat the short ribs dry with a paper towel, season with salt and black pepper and dust with flour. Shake off excess flour. Add ribs to a large ovenproof saucepan and cook on medium-high heat to sear both sides. Remove ribs from saucepan and add onions, carrots and garlic. Cook until golden. Add tomato purée and continue to cook for 1 minute. Deglaze the saucepan with red wine and continue to cook until reduces by one half, about 5 minutes. Add the short ribs and veal stock and bring to a simmer.

Cover with a lid and carefully place in oven. Slow roast for 3 to 4 hours, or until short ribs are tender and fall apart. Turn ribs 2 to 3 times during this time.

Remove short ribs from cooking liquid and place in a covered pan to keep warm. Strain the cooking liquid and place in a medium saucepan; simmer until thickened, keep warm.

When the ribs are cool enough to handle, shred the meat into bite-sized pieces; cover again and set aside.

Castello® Cheddar Mashed Potatoes

In a large saucepan of salted water, boil the potatoes until tender. Drain and mash with butter and milk. Fold in cheese. Season with nutmeg, salt and pepper. Top with fresh chives.

Place potatoes and short ribs on four serving dishes. Garnish with short rib reduction, cherry tomatoes and scallions.

Recipe inspired by Burnt Movie

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