Michele's revenge of the short rib with cheddar mashed potatoes

Pan-seared to attain its savour, then brought to a simmer – our recipe for Braised Short Ribs with Cheddar Mashed Potatoes packs a punch. Tenderised by a mix of vegetables and herbs in a marinade of veal stock and spices, racks of short rib are joined by a serving of creamy mashed potatoes. For days in need of extraordinary.

Copy link
Michele's revenge of the short rib with cheddar mashed potatoes

Ingredients

2 kilos 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 garlic cloves, smashed
30 ml tomato purée
½ bottles red wine
10 sprigs fresh thyme
1 bay leaf
45 ml cold pressed rapeseed oil
½ l dark veal stock
salt for seasoning
freshly ground black pepper for seasoning

Castello® Tickler Cheddar mashed potatoes

1 kilo waxy potatoes, peeled and cut into rough pieces
75 g butter
118 ml whole milk
pinches of ground nutmeg
salt
freshly ground black pepper
60 ml fresh chives, chopped
16 tomatoes
3 spring onions, washed and finely chopped

Preparation

Preparation

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® Tickler Extra Mature 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.

you might also like

all recipes

Ideas and Inspiration

  • Dinner Party
    Dinner Party

    An intimate moment with the other half or a celebration with a small crowd of your favourite people. Any dinner party you throw is a time to enjoy and share new tastes.

    Dinner Party
  • Date Night
    Date Night

    Turn down the lights, turn up the soft music and stir up the temperature with something indulging and unforgettable.

    Date Night

products used