Short Ribs with Potato Rosti & Port Wine Sauce Recipe - Cuisine Solutions
Short Ribs with Potato Rosti & Port Wine Sauce
Prep time: 15 minutes
Total time: 1 Hour
Serves: 6-8
Ingredients:
Beef Short Ribs, Beef Stock, Potatoes, Port Wine, Rosemary, Thyme, Parsley, Shallots, Garlic, Cornstarch, Butter
Preparation:
Preheat oven to 375
Finely chop shallots
Sauté shallots in melted butter
Add port wine and flambé
Add stock, simmer and reduce by half
Heat garlic in melted butter in separate sauté pan
Add short ribs to sauté pan
Season with herbs, salt and pepper
Place in oven for 30 minutes
Grate peeled potato, season with salt, pepper, and parsley
Add cornstarch and mix
Form patties and sauté until golden
Remove beef from oven and let sit for 5 minutes
To serve:
Slice beef against grain. Add a few slices of beef and potato patty to serving dish. Pour port wine sauce over beef. Season with parsley.
Enjoy!
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Slow Braised Beef Short Ribs in Red Wine Sauce
Fall apart beef in a rich red wine sauce. Simple & stunning, the BEST cut of beef for slow cooking!!
The Boeuf bourguignon everyone can make | One pot wonders - Ep. 2
This easy one-pot boeuf bourguignon is full of flavor without the fuss. No marinating and no stock needed.
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Beef Bourguignon (Beef Burgundy)
Considered by many to be the mother of all stews, Beef Bourguignon is a French dish made with beef, bacon lardons, carrots, onions and mushrooms slow cooked in a rich red wine sauce.
For the most magnificent stew of your life, start this 2 days before you plan to serve it, do not shortcut pan roasting ingredients individually, and use homemade beef stock!
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Homemade Demi-Glace
To call this classic sauce base kitchen gold would be to overly flatter gold. Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to and add code “RAGUSEA at checkout to save 10% off your first purchase of a website or domain.
This is an adaptation of a recipe by Chef John at Food Wishes. See his original vid and subscribe to his channel:
Here's my Christmas dinner recipe that uses this stuff:
****RECIPE****
8-10 pounds chicken wings
5-7 pounds beef shank and/or oxtail
4 red onions, peeled and cut in half
2-4 tablespoons tomato paste
oil
water
ice cubes
Preheat oven to 400 F / 200 C convection (or 425 without convection). Oil a large roasting tray and put in the chicken wings. Oil another roasting tray or a rimmed baking sheet and put in the beef and onions. Roast both trays for about 45 minutes.
Remove the trays, and flip the beef and onions. Squeeze the tomato paste onto the chicken wings, and toss to coat them. Return the trays to the oven and roast them until everything is browned but not burned — about another 45 minutes.
Dump all the food and any juices into a large stock pot — at least 12 quarts. If any fond as developed on the trays, dry to deglaze it with some water and a wooden spoon, and add that liquid to the pot. Pour enough water in the pot to just barely submerge the ingredients.
Bring the pot to a bare simmer and hold it here for at least 12 hours, covered. Remove and discard the solids (no need to throughly strain at this stage), then bring the liquid to a boil and reduce the liquid by half, which should take about an hour. Transfer the liquid to a large bowl or other suitable container and add ice cubes until it's no longer hot.
Cover and refrigerate until all of the fat has risen to the top and solidified — overnight at least. If the fat still isn't solid, you can put it int he freezer for about a half hour — that should do it. Scrape all of the solid fat off the top and discard.
Return the liquid to the stock pot, bring to a boil, and reduce until it just achieves a syrupy consistency, stirring frequently once the liquid starts to get thick to keep it from burning. This could take up to two hours.
Let the demi-glace cool for a moment, then ladle it into ice-cube trays. You should get 32-48 cubes. Freeze them then transfer to a freezer bag. 1-2 cubes can be used to flavor and thicken enough pan sauce for 1-2 people.
Don't tell anyone! Steak au poivre, the world's simplest pepper steak!
The best and simplest pepper steak or steak au poivre recipe you will find. Sometimes, less is more and this recipe is one of those. No chopping, no stocks, no rare ingredients or herbs required. All cooked on stove top.
This restaurant recipe has been proven thousands of times. It was one of the most popular menu choices in my old restaurant. I’m almost ashamed to reveal how simple it is, but only for you, I will!
You can use any cut beef you like, but tenderloin or eye fillet is usually the better option. After all, it is a special dish so why not go all the way.
Try and crack the pepper corns yourself so you can the full aroma. Use a mortar and pestle or the underside of a saucepan. Dijon mustard is the only mustard you should use, so please, no substitutes! Buy a good brandy that you would enjoy to drink, or that you can afford. If you don’t normally drink it, get a small pocket size bottle. Remember there’s not many ingredients in this recipe, so buy the best you can within your budget. For the cream, use a heavy or thickened cream. The green pepper corns are optional, but I think well worth it. When you cook the steaks, use low heat so the pepper doesn’t burn. You want a nice crust, not a burnt one. If cooking well done or similar, probably best to use a lid to help it. You could also place the pan in a hot oven, but only if it’s already hot. Once cooked, leave to rest on heated plates in a warm spot. It should be just long enough to rest a few minutes. Any juices from the steaks, pour back into the pan sauce. Be very careful if you’re flambéing, do not try it unless you’re used to it and feel confident in a safe kitchen. Simply turn off the fire then pour in your brandy. Turn back on low after it’s cooled down a minute. Any ignition will be minor. Once the sauce has reduced and is ready, pour directly over your steaks and serve immediately. Don’t wait too long or it won’t look as good. So there you have it, a restaurant style pepper steak that’s so basic! Enjoy it with green beans and roasted or pan fried potatoes.
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