Braised Short Ribs with Layered Potato Gratin Cake
Braised Short Ribs with Layered Potato Gratin Cake
Ingredients
For the Braised Short Ribs
- 3 pounds bone-in beef short ribs, cut into 2-3 inch pieces
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 2 yellow onions, thinly sliced
- 4 cloves garlic, minced
- 1 1/2 cups dry red wine, such as Cabernet Sauvignon or Merlot
- 3 cups beef broth
- 2 tablespoons soy sauce
- 1 tablespoon red miso paste
- 2 tablespoons honey
- 4 fresh thyme sprigs
- 2 bay leaves
For the Layered Potato Gratin Cake
- 3 pounds Russet potatoes, peeled and thinly sliced (1/8 inch thick)
- 1 1/2 cups heavy cream
- 1/2 cup sour cream
- 1/4 cup fresh chives, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 cup Gruyere cheese, shredded
- 1/2 cup Parmesan cheese, freshly grated
- 2 tablespoons unsalted butter, melted, for greasing
Instructions
- 1
Preheat your oven to 325°F. Pat the beef short ribs dry with paper towels and season generously with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
⏱️ 5 min•🌡️ 325
- 2
Heat olive oil in a large oven-safe Dutch oven over medium-high heat. Sear the short ribs in batches until deeply browned on all sides, about 3-4 minutes per side. Do not overcrowd the pot. Remove the seared ribs and set aside.
⏱️ 15 min
- 3
Reduce heat to medium. Add the thinly sliced yellow onions to the Dutch oven and cook, stirring occasionally, until softened and caramelized, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 12 min
- 4
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Bring to a simmer and cook for 2-3 minutes until slightly reduced.
⏱️ 5 min
- 5
Stir in the beef broth, soy sauce, red miso paste, honey, fresh thyme sprigs, and bay leaves. Bring the mixture back to a gentle simmer. Taste and adjust seasoning with the remaining 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper if needed.
⏱️ 5 min
- 6
Return the seared short ribs to the Dutch oven, ensuring they are mostly submerged in the liquid. Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Braise for 3 hours, or until the meat is fork-tender and easily pulls away from the bone.
⏱️ 180 min•🌡️ 325
- 7
While the short ribs are braising, prepare the potato gratin. Preheat your oven to 375°F. Grease a 9x13 inch baking dish with the melted unsalted butter.
⏱️ 5 min•🌡️ 375
- 8
In a large bowl, whisk together the heavy cream, sour cream, finely chopped chives, garlic powder, onion powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
⏱️ 5 min
- 9
Arrange a single layer of thinly sliced potatoes in the bottom of the prepared baking dish. Drizzle with a portion of the cream mixture and sprinkle with a layer of shredded Gruyere and grated Parmesan cheese. Repeat layering potatoes, cream mixture, and cheeses until all ingredients are used, ending with a generous layer of cheese on top.
⏱️ 15 min
- 10
Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for another 20-30 minutes, or until the potatoes are tender and the top is golden brown and bubbly. Let the gratin rest for 10 minutes before serving.
⏱️ 60 min•🌡️ 375
- 11
Once the short ribs are done braising, carefully remove them from the Dutch oven and set aside. Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on the solids to extract all liquid. Discard the solids. Skim any excess fat from the surface of the sauce.
⏱️ 10 min
- 12
Bring the strained sauce to a simmer over medium-high heat and reduce until it thickens to a glossy, desired consistency, about 10-15 minutes. The sauce should coat the back of a spoon.
⏱️ 15 min
- 13
Serve the braised short ribs hot, spooned generously with the rich honey-miso French onion gravy, alongside a slice of the warm, cheesy potato gratin cake.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Braised Short Ribs with Layered Potato Gratin Cake
Ingredients
For the Braised Short Ribs
- 3 pounds bone-in beef short ribs, cut into 2-3 inch pieces
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 2 yellow onions, thinly sliced
- 4 cloves garlic, minced
- 1 1/2 cups dry red wine, such as Cabernet Sauvignon or Merlot
- 3 cups beef broth
- 2 tablespoons soy sauce
- 1 tablespoon red miso paste
- 2 tablespoons honey
- 4 fresh thyme sprigs
- 2 bay leaves
For the Layered Potato Gratin Cake
- 3 pounds Russet potatoes, peeled and thinly sliced (1/8 inch thick)
- 1 1/2 cups heavy cream
- 1/2 cup sour cream
- 1/4 cup fresh chives, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 cup Gruyere cheese, shredded
- 1/2 cup Parmesan cheese, freshly grated
- 2 tablespoons unsalted butter, melted, for greasing
Instructions
- 1
Preheat your oven to 325°F. Pat the beef short ribs dry with paper towels and season generously with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
⏱️ 5 min•🌡️ 325 - 2
Heat olive oil in a large oven-safe Dutch oven over medium-high heat. Sear the short ribs in batches until deeply browned on all sides, about 3-4 minutes per side. Do not overcrowd the pot. Remove the seared ribs and set aside.
⏱️ 15 min - 3
Reduce heat to medium. Add the thinly sliced yellow onions to the Dutch oven and cook, stirring occasionally, until softened and caramelized, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 12 min - 4
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Bring to a simmer and cook for 2-3 minutes until slightly reduced.
⏱️ 5 min - 5
Stir in the beef broth, soy sauce, red miso paste, honey, fresh thyme sprigs, and bay leaves. Bring the mixture back to a gentle simmer. Taste and adjust seasoning with the remaining 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper if needed.
⏱️ 5 min - 6
Return the seared short ribs to the Dutch oven, ensuring they are mostly submerged in the liquid. Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Braise for 3 hours, or until the meat is fork-tender and easily pulls away from the bone.
⏱️ 180 min•🌡️ 325 - 7
While the short ribs are braising, prepare the potato gratin. Preheat your oven to 375°F. Grease a 9x13 inch baking dish with the melted unsalted butter.
⏱️ 5 min•🌡️ 375 - 8
In a large bowl, whisk together the heavy cream, sour cream, finely chopped chives, garlic powder, onion powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
⏱️ 5 min - 9
Arrange a single layer of thinly sliced potatoes in the bottom of the prepared baking dish. Drizzle with a portion of the cream mixture and sprinkle with a layer of shredded Gruyere and grated Parmesan cheese. Repeat layering potatoes, cream mixture, and cheeses until all ingredients are used, ending with a generous layer of cheese on top.
⏱️ 15 min - 10
Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for another 20-30 minutes, or until the potatoes are tender and the top is golden brown and bubbly. Let the gratin rest for 10 minutes before serving.
⏱️ 60 min•🌡️ 375 - 11
Once the short ribs are done braising, carefully remove them from the Dutch oven and set aside. Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on the solids to extract all liquid. Discard the solids. Skim any excess fat from the surface of the sauce.
⏱️ 10 min - 12
Bring the strained sauce to a simmer over medium-high heat and reduce until it thickens to a glossy, desired consistency, about 10-15 minutes. The sauce should coat the back of a spoon.
⏱️ 15 min - 13
Serve the braised short ribs hot, spooned generously with the rich honey-miso French onion gravy, alongside a slice of the warm, cheesy potato gratin cake.
⏱️ 5 min