- 3 lbs. boneless beef short ribs
- Salt and freshly ground black pepper, to taste
- 1/4 c. olive oil
- 1 large onion, diced
- 3 cloves garlic, peeled and coarsely chopped
- 1 c. tomato paste
- 1 c. red wine (preferably Cabernet Sauvignon)
- 3 tablespoons Dijon mustard
- 2 cups beef stock
- Fresh herbs and or fried onions for garnish (optional)
- 4 large baking potatoes, peeled and cut into 2-inch chunks
- Salt, to taste
- 12 ounces Roquefort cheese (or other strong blue-veined cheese), crumbled, divided
- 1 c. milk
- 1 c. sour cream
- 1/2 c. unsalted butter, softened
- 1 tbsp. dried dill weed
- 1 tsp. salt
- 1 tsp. freshly ground black pepper
Preheat the oven to 325° F.
Season the ribs with salt and pepper. Heat the oil over medium heat in a large, heavy-bottomed, ovenproof pan. Add the ribs in batches and brown on all sides, about 8 to 10 minutes. Remove the ribs from pan and set aside. Add the onion and garlic to the pan and cook, stirring frequently, for 2 minutes. Add the tomato paste, wine, and mustard to the pan and bring the mixture to a boil, using a wooden spoon to scrape up the brown bits that cling to the bottom of the pan. Return the ribs to the pan. Add the beef stock to the pan, cover, bring to a simmer, and place in the oven for 2-1/2 hours, until the meat falls easily from the bone. Remove the ribs from the pan, discard the bones, and cut the meat into bite-size pieces. Remove any excess fat from the surface of the cooking liquid. Transfer the cooking liquid to the bowl of a food processor and process until the mixture is a smooth sauce. Pour the sauce into a pan, add the rib meat to it, and keep warm over low heat.
Place the potatoes in a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow the potatoes to steam dry for a minute or two.
Preheat the oven to 350° F. Grease a 9 x 13-inch baking pan.
Transfer the potatoes to a food processor. Add 8 ounces Roquefort cheese, milk, sour cream, butter, dill weed, salt, and pepper. Process until smooth. Pour the mixture into the prepared baking pan. Sprinkle with the remaining 4 ounces Roquefort, then cover with aluminum foil. Bake in the preheated oven for 30 minutes. Remove foil and continue baking until the cheese is lightly browned, 15 to 20 minutes more.
Spoon some potato puree into a small wine or water glass. Place a piece of short rib meat on top of the potatoes. Place a fork in the glass and serve, garnished with herbs or fried onions, if desired.
Use this small item to offer a variety of “entrée” bites to your guests.
This is a comforting dish, so robust in flavor that a small portion is perfectly satisfying. The pairing of Roquefort cheese and rich beef is a timeless classic.
Pork can be used in this dish, as well as veal, chicken, or lamb. Change it up even more by using sweet potatoes instead of regular potatoes.