Beef Short Ribs over Jarlsberg Mashed Potatoes

17 Oct

 

Have you noticed yet how much I love short ribs?  Probably.  It’s mostly because they are such a hands-off protein that is guaranteed to turn out well so long as you adhere to the old “low and slow” maxim of barbecue.  They can be served with excellent results over basically any starch and with a wide range of flavor profiles.  You may have guessed I am particularly partial to short ribs with tomatoes, which is reflected in this recipe.  Mostly, I included it because the mashed potatoes over which these short ribs were served were absolutely divine.  They were also incredibly simple and had a large punch of flavor without the addition of any milk or heavy cream.  This was a hearty meal.  You could also serve this as a simple stew by removing the beef meat from the rib bones and shredding, simmering in the cooking sauce, before serving atop mashed potatoes.  I thought it was lovely as is, however.

Beef Short Ribs over Cheesy Mashed Potatoes

Serves 2

Short Ribs:

5-6 beef short ribs

Kosher salt and freshly cracked black pepper

1 cup all-natural, whole wheat flour

1 tsp. crushed red pepper flakes

2 tsp. garlic powder

4 whole marinated garlic cloves, smashed with flat edge of knife

1 15 oz can whole peeled San Marzano tomatoes, with juice

1 tbs. garlic-flavored hot sauce

1 tbs. canola oil

Season ribs on all sides with kosher salt and freshly cracked black pepper.  On a large plate, combine flour, kosher salt, freshly cracked black pepper, crushed red pepper flakes and garlic powder.  Roll short ribs in flour mixture until evenly coated with a light layer of the flower mixture.

Heat canola oil in a large sauté pan.  Add ribs and sear until well-browned, roughly 2-3 minutes per side.  Remove to a small casserole dish.  Add garlic cloves, whole peeled tomatoes with juice and garlic hot sauce to casserole.  Cover and marinate overnight in the refrigerator.

Preheat oven to 200º.

Add ribs and cook roughly 9 hours until meat is tender and falling from the bone.

Jarlsberg Mashed Potatoes:

5 medium Idaho potatoes, rinsed and mostly peeled, diced into 1/2″ cubes

Kosher salt and freshly cracked black pepper

1 cup Jarlsberg cheese, shredded

1/4-3/4 cups water reserved from boiling potatoes

If you do not want any skins in your potatoes, peel them completely.  If you want a lot of skins, do not peel them.  Generally, I peel the fattest part of the center, leaving the tips of the potatoes encased in the peels.  This leads to a rustic flair for the mashed potatoes but leaves a mostly creamy texture.

Boil a large pot of salted water.  Add potatoes and boil for roughly 25 minutes until potatoes are fork tender.  Drain potatoes, reserving a cup or two of cooking water (you probably won’t use all of this, but just in case!).

Add potatoes, salt, pepper, and grated cheese to a food processor.  Pulse in 2-3 second bursts 10-15 times until potatoes are mostly disintegrated.  Scrape down sides.  Slowly add reserved cooking water, a few tablespoons at a time.  After each addition of water, pulse potatoes and scrape down sides, testing for texture.  Continue adding water and testing until desired consistency.  Test for taste and add salt or pepper as necessary.

Serve short ribs over the mashed potatoes with a healthy ladle full of the braising liquid.

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One Response to “Beef Short Ribs over Jarlsberg Mashed Potatoes”

Trackbacks/Pingbacks

  1. Thanksgiving Leftovers: Turkey and Jalapeno Croquettes « Kelseyincleveland's Blog - November 29, 2010

    […] 1/2 cups leftover, chilled mashed potatoes (I didn’t use this recipe, but it would work very well […]

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