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Print Recipe

Short Rib Stuffed Petite Potatoes

by Preferred Sonoma Caterers

Short Ribs Stuffed Petite Potatoes

Ingredients

15-20 baby 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

Directions

Brown the short ribs in vegetable oil. Set aside. Sauté diced vegetables and thyme until golden then add to the short ribs. Add Bay leaf. Cover with wine and broth. Bake covered 250 degrees for 6 to 8 hours (until tender). While waiting, wash potatoes. 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 and discard centers. Place in bowl and toss with olive oil, salt and pepper. Place scooped side down on a baking sheet and roast in 350 degree oven for approximately 10 to 15 minutes until they are brown and slide easily off the baking sheet. Set aside until short ribs are cooled. 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 T. of vegetable oil and 4 T. of flour. Add juice from the ribs. Cook until thickened, about 5 minutes. Finish with truffle oil. Pour over ribs. Heat through. Once cooled, dice into 1/4" cubes. Place meat into potato, garnish with parsley and serve.

Serve with:

Kunde Family Winery Dunfillan Cuvée