Braised Short Ribs with Potato Pave
Braised Short Ribs with Potato Pave
Ingredients
For the Braised Short Ribs
- 3 1/2 pounds bone-in beef short ribs
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 yellow onion, large, cut into 8 wedges
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons red miso paste
- 1 cup dry red wine, such as Cabernet Sauvignon
- 3 cups beef broth, low sodium
- 3 fresh thyme sprigs
- 1 bay leaf
For the Potato Pave
- 2 1/2 pounds Russet potatoes, peeled
- 2 large eggs, whisked
- 1/2 cup sour cream, full-fat
- 1/4 cup fresh chives, finely chopped
- 1/2 cup grated Parmesan cheese
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter, melted, for greasing
- 1/4 cup grated Parmesan cheese, for topping
For Serving
- 1 tablespoon fresh chives, chopped, for garnish
Instructions
- 1
Preheat your oven to 325°F (160°C). Pat the short ribs dry with paper towels and season generously on all sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
⏱️ 10 min•🌡️ 325
- 2
Heat vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove the ribs from the pot and set aside.
⏱️ 15 min
- 3
Add the onion wedges to the same pot and sauté until softened and lightly caramelized, about 5-7 minutes. Stir in the minced garlic and ginger, cooking for another 1 minute until fragrant.
⏱️ 10 min
- 4
Pour in the dry red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until slightly reduced. Stir in the red miso paste until dissolved, then add the beef broth, fresh thyme sprigs, and bay leaf.
⏱️ 5 min
- 5
Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid. Bring the liquid to a gentle simmer, then cover the Dutch oven tightly with its lid or aluminum foil. Transfer to the preheated oven and braise for 2 hours.
⏱️ 120 min•🌡️ 325
- 6
While the short ribs are braising, prepare the potato pave. Line a 9-inch round baking dish (or 8x8 inch square) with parchment paper, leaving an overhang on the sides. Brush the bottom and sides of the parchment paper with the melted unsalted butter.
⏱️ 5 min
- 7
Thinly slice the peeled potatoes, preferably using a mandoline, to a uniform thickness of about 1/16 inch. In a large bowl, combine the whisked eggs, sour cream, 1/4 cup finely chopped fresh chives, 1/2 cup grated Parmesan cheese, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Add the sliced potatoes and toss gently to coat evenly.
⏱️ 20 min
- 8
Arrange the potato slices tightly in overlapping layers in the prepared baking dish, pressing down firmly after each layer to compact them. Cover the dish tightly with aluminum foil.
⏱️ 10 min
- 9
Place the potato pave in the oven alongside the short ribs (or after the ribs have been braising for 1 hour). Bake for 45 minutes. After 45 minutes, remove the foil, sprinkle with the remaining 1/4 cup grated Parmesan cheese, and bake uncovered for another 15-20 minutes, or until golden brown and tender when pierced with a fork.
⏱️ 65 min•🌡️ 325
- 10
After the initial 2 hours of braising, check the short ribs. They should be tender but not falling apart yet. Continue to braise for another 1 1/2 hours, or until the meat is fork-tender and easily pulls away from the bone.
⏱️ 90 min•🌡️ 325
- 11
Once cooked, remove the potato pave from the oven and let it rest for 10 minutes before carefully lifting it out of the dish using the parchment paper overhang. Peel away the parchment paper and cut the pave into thick, rectangular portions.
⏱️ 10 min
- 12
Remove the short ribs from the Dutch oven and set aside. Strain the braising liquid through a fine-mesh sieve into a small saucepan, discarding the solids (onions, thyme, bay leaf). Skim off any excess fat from the surface. Bring the sauce to a simmer over medium heat and reduce until it thickens slightly to a gravy-like consistency, about 10-15 minutes.
⏱️ 15 min
- 13
To serve, place a portion of the potato pave on each plate. Top with the tender braised short ribs and generously spoon the rich onion gravy over them. Garnish with chopped fresh chives.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Braised Short Ribs with Potato Pave
Ingredients
For the Braised Short Ribs
- 3 1/2 pounds bone-in beef short ribs
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 yellow onion, large, cut into 8 wedges
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons red miso paste
- 1 cup dry red wine, such as Cabernet Sauvignon
- 3 cups beef broth, low sodium
- 3 fresh thyme sprigs
- 1 bay leaf
For the Potato Pave
- 2 1/2 pounds Russet potatoes, peeled
- 2 large eggs, whisked
- 1/2 cup sour cream, full-fat
- 1/4 cup fresh chives, finely chopped
- 1/2 cup grated Parmesan cheese
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter, melted, for greasing
- 1/4 cup grated Parmesan cheese, for topping
For Serving
- 1 tablespoon fresh chives, chopped, for garnish
Instructions
- 1
Preheat your oven to 325°F (160°C). Pat the short ribs dry with paper towels and season generously on all sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
⏱️ 10 min•🌡️ 325 - 2
Heat vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove the ribs from the pot and set aside.
⏱️ 15 min - 3
Add the onion wedges to the same pot and sauté until softened and lightly caramelized, about 5-7 minutes. Stir in the minced garlic and ginger, cooking for another 1 minute until fragrant.
⏱️ 10 min - 4
Pour in the dry red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until slightly reduced. Stir in the red miso paste until dissolved, then add the beef broth, fresh thyme sprigs, and bay leaf.
⏱️ 5 min - 5
Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid. Bring the liquid to a gentle simmer, then cover the Dutch oven tightly with its lid or aluminum foil. Transfer to the preheated oven and braise for 2 hours.
⏱️ 120 min•🌡️ 325 - 6
While the short ribs are braising, prepare the potato pave. Line a 9-inch round baking dish (or 8x8 inch square) with parchment paper, leaving an overhang on the sides. Brush the bottom and sides of the parchment paper with the melted unsalted butter.
⏱️ 5 min - 7
Thinly slice the peeled potatoes, preferably using a mandoline, to a uniform thickness of about 1/16 inch. In a large bowl, combine the whisked eggs, sour cream, 1/4 cup finely chopped fresh chives, 1/2 cup grated Parmesan cheese, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Add the sliced potatoes and toss gently to coat evenly.
⏱️ 20 min - 8
Arrange the potato slices tightly in overlapping layers in the prepared baking dish, pressing down firmly after each layer to compact them. Cover the dish tightly with aluminum foil.
⏱️ 10 min - 9
Place the potato pave in the oven alongside the short ribs (or after the ribs have been braising for 1 hour). Bake for 45 minutes. After 45 minutes, remove the foil, sprinkle with the remaining 1/4 cup grated Parmesan cheese, and bake uncovered for another 15-20 minutes, or until golden brown and tender when pierced with a fork.
⏱️ 65 min•🌡️ 325 - 10
After the initial 2 hours of braising, check the short ribs. They should be tender but not falling apart yet. Continue to braise for another 1 1/2 hours, or until the meat is fork-tender and easily pulls away from the bone.
⏱️ 90 min•🌡️ 325 - 11
Once cooked, remove the potato pave from the oven and let it rest for 10 minutes before carefully lifting it out of the dish using the parchment paper overhang. Peel away the parchment paper and cut the pave into thick, rectangular portions.
⏱️ 10 min - 12
Remove the short ribs from the Dutch oven and set aside. Strain the braising liquid through a fine-mesh sieve into a small saucepan, discarding the solids (onions, thyme, bay leaf). Skim off any excess fat from the surface. Bring the sauce to a simmer over medium heat and reduce until it thickens slightly to a gravy-like consistency, about 10-15 minutes.
⏱️ 15 min - 13
To serve, place a portion of the potato pave on each plate. Top with the tender braised short ribs and generously spoon the rich onion gravy over them. Garnish with chopped fresh chives.
⏱️ 5 min