Short Rib Stuffed Petite Potatoes
Delicious and easy short rib recipe!
Short Rib Stuffed Petite Potatoesby Preferred Sonoma Caterers
Short Ribs Stuffed Petite Potatoes
1 lbs. beef short ribs, cut to serving size
2 c. beef broth
2 c. Kunde Family Estate Dunfillan Cuvée
2 tbsp. vegetable oil
1/4 c. diced carrot
1/4 c. diced celery
1/4 c. diced onion
1/2 tsp. thyme
2 bay leaves
1 tbsp. white truffle oil
2 tbsp. flour
1 tbsp. vegetable oil
Salt & pepper to taste
Flat leaf parsley, for garnish
Brown the short ribs in vegetable oil. Set aside.
Sauté diced vegetables and thyme until golden, then add to the short ribs.
Cover with wine and broth. Bake covered at 250° for 6 to 8 hours (until tender).
Remove the short ribs (gently).
Strain the juice from the ribs to remove the herbs and vegetables for a cleaner sauce.
Combine and whisk the 2 tbsp. of vegetable oil and 4 tbsp. of flour.
Add juice from the ribs. Cook until thickened (about 3 to 5 minutes).
Finish with truffle oil.
Pour over ribs. Heat through. Once cooled, dice into 1/4" cubes.
10 medium Red Bliss Potatoes 1.5"-2" across
Cut a small bit off the top and bottom so they have a bottom to stand on.
Cut potatoes in half and using a melon baller scoop out the middle.
Place in bowl and toss with olive oil, salt and pepper.
Place scooped side down on a baking sheet and roast in 350° oven for approximately 10-15 minutes until they are brown and slide easily off the baking sheet.
Set aside until short ribs are complete.
Kunde Family Estate Dunfillan Cuvee