Short Rib Cottage Pie with Whipped Potatoes


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INGREDIENTS

For the Short Ribs:

  • 3 tablespoons unsalted butter
  • 2½ pounds boneless short ribs, small dice
  • Kosher salt and freshly ground black pepper, to taste
  • ⅓ cup all-purpose flour
  • 2 garlic cloves, minced
  • 1 medium yellow onion, thinly sliced
  • 1 medium carrot, small dice
  • 4 ounces button mushrooms, quartered
  • 2½ cups red wine (preferably a Burgundy Pinot Noir), divided
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme

For the Whipped Potatoes:

  • 2 pounds (6 medium) Yukon Gold potatoes, peeled and cut into 2-inch pieces
  • ½ cup grated Parmesan
  • 1 teaspoon chopped fresh rosemary
  • 5 garlic cloves, finely minced
  • 1½ sticks unsalted butter, softened

METHOD:

1. Make the braised short ribs: In a 6-quart dutch oven, melt the butter over medium high heat. Cook until it begins to brown, 2 minutes, then add the short ribs and season with salt and pepper. Cook, stirring as needed, until golden brown, 6 to 8 minutes. Using a slotted spoon, transfer the short ribs to a bowl and toss with the flour to coat.

2. Add the garlic, onions and carrots to the pot, and sweat until they soften, 3 to 5 minutes. Add the mushrooms and cook another 2 minutes. Pour in ½ cup of red wine, scraping the bottom to deglaze the pan. Cook until the liquid has evaporated and the vegetables begin to caramelize, 8 to 10 minutes.

3. Add the reserved short ribs, the remaining wine, the rosemary and thyme to the pot and bring to a simmer. Reduce the heat to low and cook, covered, until tender 45 to 55 minutes. Preheat the oven to 375º.

4. Meanwhile, make the whipped potatoes: Bring a pot of salted water to a boil. Cook the potatoes until tender, 10 to 12 minutes. Drain the potatoes well and transfer to the bowl of a stand mixer fitted with the paddle attachment. Whip the potatoes until smooth and no longer steaming, 5 to 7 minutes, then add the remaining ingredients and mix until incorporated.

5. Spread the braised short ribs evenly in a 9-inch pie dish. Top with the whipped potatoes and place the dish on a baking sheet. Bake until the potatoes begin to caramelize, 20 to 25 minutes. Let cool slightly, then serve.

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