This indulgent comfort dish combines tender, melt-in-your-mouth beef short ribs with creamy Roquefort-infused mashed potatoes and lightly sautéed mushrooms.

FULL RECIPE:

Ingredients:

500g beef short ribs
Splash of Marsala wine
1 onion, chopped
1 bay leaf
Dash of sherry
2 baking potatoes
100g Roquefort cheese
Double cream, to taste
Mushrooms (e.g., chanterelles)
Herb oil (optional)

Directions:

Braise the Short Ribs: Preheat the oven to 135°C. In a heavy casserole dish or Dutch oven, heat a tablespoon of oil until smoking. Add the short ribs and brown well on all sides. Add the chopped onion and bay leaf; cook until the onion slightly colors. Pour in a good glug of Marsala and sherry; reduce until almost evaporated. Cover the ribs with beef stock or water (avoid stock cubes to prevent excessive saltiness). Cover with a lid and place in the oven for at least 5 hours.
Prepare the Mashed Potatoes: Quarter the unpeeled potatoes and boil in well-salted water until very tender. Drain and let them steam dry in a colander. Pass the potatoes through a sieve or potato ricer into a pan. Add the Roquefort cheese and enough double cream to achieve a light, mousse-like texture. Season to taste.
Reduce the Braising Liquid: Once the ribs are done, remove from the oven and set the meat aside. Strain the cooking liquid through a fine sieve or muslin cloth into a saucepan. Reduce over medium heat until it reaches a sticky, concentrated consistency. Season to taste at the end to avoid over-salting.
Sauté the Mushrooms: In a skillet, sauté the mushrooms in olive oil for a few minutes until tender. Season with salt and pepper, then add a dash of white wine or cider vinegar to create a light vinaigrette. Keep warm.
Reheat and Glaze the Ribs: Reheat the mashed potatoes. Return the short ribs to the pan with the reduced sauce, reheating and glazing them thoroughly.
Serve: Plate the mashed potatoes, place the glazed short ribs on top, and arrange the sautéed mushrooms alongside. Drizzle with any remaining sauce and herb oil if using.

Nutrition Facts

Calories: Approximately 1,200 kcal per serving
Protein: 60g
Carbohydrates: 50g
Fat: 85g
Saturated Fat: 40g
Cholesterol: 250mg
Sodium: 1,200mg
Fiber: 5g
Sugar: 5g

The Perfect Comfort Food: Braised Short Rib with Roquefort

Braised Short Rib with Roquefort is a luxurious dish that combines the richness of slow-cooked beef short ribs with the bold, tangy flavor of Roquefort cheese. This dish is a masterpiece of contrasts tender, fall-apart meat meets velvety mashed potatoes infused with the sharp, creamy essence of blue cheese. Served with sautéed mushrooms and a deeply concentrated braising reduction, this meal is the epitome of indulgence and sophistication.

Why Braised Short Ribs Are So Popular

Short ribs are a beloved cut of beef known for their intense flavor and melt-in-your-mouth texture when cooked properly. The slow braising process breaks down the connective tissues, resulting in a tender and succulent dish. Unlike leaner cuts of beef, short ribs contain a significant amount of marbling, which enhances their depth of flavor when slow-cooked. This method of cooking short ribs is popular in many cuisines worldwide. French cuisine, for example, often incorporates wine-braised short ribs, while Korean dishes like Galbi Jjim use a similar slow-cooking technique with soy sauce, ginger, and garlic. The universal appeal of braised short ribs lies in their ability to absorb bold flavors while maintaining their rich, beefy taste.

The Role of Roquefort in This Dish

Roquefort cheese is one of the most famous blue cheeses in the world, originating from the south of France. It is known for its creamy texture, sharp tang, and slightly nutty undertones. The boldness of Roquefort complements the umami-rich short ribs by cutting through the fattiness with a burst of acidity. When mixed into mashed potatoes, Roquefort creates a complex flavor profile that pairs beautifully with the deep, concentrated braising sauce. The result is a harmonious balance between richness and brightness, making each bite an explosion of taste and texture.

Pairing Braised Short Ribs with Wine

Since this dish features both a hearty braised beef component and the pungency of Roquefort, choosing the right wine is essential for a balanced dining experience. Here are some excellent wine pairing options:

Red Bordeaux – The tannins in a Bordeaux wine help cut through the richness of the meat while complementing the cheese’s sharpness.
Syrah/Shiraz – With its peppery notes and dark fruit flavors, Syrah enhances the deep umami flavors in the dish.
Zinfandel – If you prefer a fruitier wine, Zinfandel brings boldness and spice, making it a great partner for the savory elements of the dish.
Port Wine – A slightly unconventional but delicious choice, port wine’s sweetness contrasts the saltiness of Roquefort, making for an interesting pairing.

Side Dishes to Serve with Braised Short Ribs

While this dish is already complete with its mashed potatoes and mushrooms, adding a few complementary side dishes can elevate the meal even further. Here are some options:

Roasted Root Vegetables – Carrots, parsnips, and beets bring natural sweetness and an earthy balance to the dish.
Brussels Sprouts with Bacon – The crispy texture and smoky flavor of bacon-infused Brussels sprouts add another layer of richness.
Crispy Garlic Bread – Perfect for soaking up every last bit of the flavorful braising sauce.
Arugula Salad with Lemon Vinaigrette – The peppery freshness of arugula and the acidity of lemon help cleanse the palate between bites.

Tips for Achieving the Best Braised Short Ribs

If you want to make restaurant-quality braised short ribs at home, follow these expert tips:

Choose the Right Cut – Bone-in short ribs provide the best flavor and texture. The marrow from the bones enriches the braising liquid, resulting in a deeper sauce.
Sear the Meat Properly – Browning the short ribs before braising creates a caramelized crust that enhances the overall taste. Don’t skip this step!
Use a Flavorful Braising Liquid – Whether you use beef broth, wine, or a mix of both, ensure your braising liquid is well-seasoned to impart maximum flavor to the meat.
Slow and Low Cooking is Key – Braising at a low temperature for an extended period (at least 5 hours) allows the collagen in the meat to break down, ensuring tenderness.
Strain and Reduce the Sauce – Once the meat is cooked, strain the braising liquid and reduce it into a concentrated sauce. This step intensifies the flavors and creates a luxurious finish.

How to Store and Reheat Braised Short Ribs

This dish is ideal for making ahead of time, as the flavors deepen when allowed to rest overnight. Here’s how to store and reheat it properly:

Refrigeration – Store the ribs and sauce separately in airtight containers in the fridge for up to 3 days.
Freezing – Braised short ribs freeze well! Place them in a freezer-safe container with the sauce and store for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating – Warm the ribs in a covered pan over low heat, adding a splash of beef broth or water to maintain moisture. Alternatively, reheat in a 325°F (163°C) oven for 20–30 minutes.

A Dish for Special Occasions

Braised Short Rib with Roquefort is more than just a meal—it’s an experience. The dish’s richness and elegance make it ideal for special occasions such as holiday dinners, anniversary celebrations, or intimate gatherings with friends and family. The effort required to prepare this dish is well worth the reward, as it leaves a lasting impression on anyone who tastes it. The combination of tender beef, creamy Roquefort mashed potatoes, and a deeply concentrated sauce is simply unforgettable.

Conclusion

Braised Short Rib with Roquefort is a showstopping dish that blends intense flavors and luxurious textures. The slow-braising method ensures the meat is fall-apart tender, while the Roquefort-infused mashed potatoes add a tangy complexity that elevates the meal. With the right wine pairing and carefully chosen side dishes, this recipe can transform an ordinary dinner into a fine-dining experience at home. Whether you’re making it for a special occasion or as an indulgent weekend treat, this dish is sure to impress.

Pin2

2 Shares