Braised Short Ribs + Black Truffle Mash

By Mas Appetit
June 5, 2016
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Author Notes: A sexied up verison of meat and potatoes. Succulent cuts of beef short ribs braised in red wine, root vegetables, and aromatics. Paired with velvety mashed potatoes, finished with black truffle oil. Mas Appetit

Serves: 6

Beef short ribs, leeks, carrots, yellow onions, shallots, Chanterelle mushrooms, garlic, red wine, beef stock, thyme, bay leaf, all purpose flour, water

  • 4 pounds beef short ribs, de-boned
  • 1 cup leeks, chopped
  • 1 cup carrots, peeled and chopped
  • 1 cup yellow onion, chopped
  • 1 cup chanterelle mushrooms
  • 1/4 cup fresh garlic, chopped
  • 3 cups dry red wine (Cabernet)
  • 2 quarts beef bone broth
  • 1 quart water
  • 4 sprigs fresh thyme
  • 2 sprigs fresh bay leaves
  • 1 cup all purpose flour
  • 4 tablespoons canola oil
  1. Drizzle meat with olive oil, and season generously with salt and pepper.
  2. Dust meat with flour, let stand for five minutes.
  3. Working in batches, sear in a cast iron pan over medium high in canola oil.
  4. In a stockpot over medium heat, caramelize leeks, carrots, and garlic. Proceed to deglaze with red wine.
  5. Add meat, cover with stock and herbs. Bring to a boil then reduce to low heat. either on stove or in 325-degree oven.
  6. Cover over and move to oven at 325 degrees for 3-4 hours, checking hourly for tenderness.
  7. Once meat is cooked to desired tenderness, place in a separate dish. Strain off the liquid from cooking pot and discard vegetables. Pour some of the gravy pack onto meat.
  8. When ready to serve, broil the meat on high so it develops a nice caramelized coat. Don’t broil meat too long to prevent them from drying out.
  9. Reduce strained braising liquid right before serving, in order to develop a thicker consistency.
  10. When ready to plate, pour gravy over the meat.

Yukon and Idaho potatoes, heavy cream, black truffle oil, unsalted butter, Kosher salt, fresh ground black pepper.

  • 3 pounds potatoes, mixture of Yukon Gold & Idaho
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter
  • 2 teaspoons black truffle oil, plus more to taste
  1. Wash and peel potatoes, and boil potatoes till fork tender.
  2. Drain potatoes and add to mixing bowl and mash.
  3. Add butter and pour cream into potatoes slowly. Be careful not to add too much cream, which will cause the potatoes to be runny.
  4. Season with salt, pepper, and truffle oil to taste.

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