Short Ribs with Boursin Potatoes
Short Ribs with Boursin Potatoes are one of our very favorite winter dishes. Because, on a cold snowy day, what could be better than a rich and hearty short rib? And, served with a red wine gravy and Boursin mashed potatoes, this is just the coziest dish. We like this dish for a couple of reasons. First of all, I like that this dish can be made ahead. In fact, it’s one of those dishes that actually tastes better the next day. Secondly, I love how delicious this dish is. The ribs are fall apart tender, the gravy is so rich, and the potatoes are so creamy and delicious.
The Equipment I Used
- A Dutch Oven- You’ll need an oven safe four quart or larger pot. I always use an enameled cast ion pot.
- A Saucepan- Use a three -quart saucepan to boil the potatoes.
The Ingredients Needed for Short Ribs with Boursin Potatoes
- Shallots- You can find these near the onions at your market. If you can’t find them, just leave them out.
- Wine- Use a red wine. I used a Cabernet Sauvignon.
- Short Ribs- Use bone in short ribs. These can be pricey, but they do go on sale. Also, they’re very rich, so a little goes a long way.
- Chicken Stock- I always use homemade stock and keep it in my freezer. My recipe is below.
- Fresh Thyme- This adds so much fresh flavor.
- Bay Leaf- Remember to remove this before serving.
- Potatoes- I used red potatoes, but you could also use Yukon gold potatoes or russet potatoes.
- Butter- I love the Kerry Gold Salted Butter.
- Boursin Cheese- This adds so much great flavor to these potatoes.
How I Made my Ribs and Potatoes
- First, I braised my short ribs. The key here is to not use to much liquid. You only want the liquids to come up a half to three quarters of the way up your ribs.
- Next, I made my potatoes. Make sure you cook your potatoes until they’re tender, but not mushy.
If you like short ribs, you need to try these rich and tender Short Ribs with Boursin Potatoes.
Short Ribs with Boursin Potatoes
Red wine braised short ribs, with carrots. Served with Boursin cheese mashed potatoes.
Ingredients
For the Red Wine Braised Short Ribs:
- 3 pounds beef short ribs
- ½ cup all- purpose flour
- 2 tbsp. olive oil
- ¼ tsp. each kosher salt and black pepper
- 6 large carrots, peeled and halved
- 1 large shallot, chopped
- 2 cups onion, chopped
- 6 cloves garlic, chopped
- 1 cup celery, sliced
- ¾ cups Cabernet Sauvignon, or other red wine
- 1¾ cups chicken stock
- 4 sprigs fresh thyme
- 1 dried bay leaf
For the Boursin Mashed Potatoes:
- 4 cups red potatoes, peeled and cut in two- inch cubes
- ¼ tsp. kosher salt
- 4 tbsp. salted butter
- 5.2 ounces Boursin cheese
- ¼ tsp. black pepper
- ¼ cup whole milk
Instructions
- Preheat the oven to 325 degrees.
- Dry the ribs off well with paper towels, and then sprinkle them well the salt and pepper. Next, roll them around in the flour until they're dusted all over with flour.
- Heat a Dutch oven with olive oil, over medium heat. Brown a few ribs at a time, until they're brown all over. Remove browned ribs to a plate.
- Add the onions, carrots, shallots, garlic, and celery to the pot and cook them for five minutes. Then, add the wine and chicken stock and let them simmer for five minutes. Add the ribs back to the pot along with the thyme, bay leaf and a half teaspoon more of both the salt and pepper. Bring the pot to a simmer, and then cover and bake it for two and a half hours.
- If you like, refrigerate the pot for an hour. Then, remove the fat that congeals on the top and reheat on medium heat before serving.
- While the ribs bake, make the Boursin Mashed Potatoes: Put the potatoes and salt in a three- quart saucepan and cover with them with three inches of water. Bring the pot to a boil and cook uncovered for about ten minutes or until the potatoes are fork tender.
- Drain the potatoes and then add them back to the pot. Let them dry for a few minutes and then mash them with the rest of the ingredients.
- Serve the ribs and carrots along the gravy and mashed potatoes.
Nutrition
Calories: 550kcal
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Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
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