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Braised Beef Short Rib with Spring Onion Potato Cake & Carrot-Radish Salad

Described as "a play on shepherd's pie", this recipe features tender, braised short ribs, cheesy, herbed potatoes, and a crisp, colorful root vegetable salad. It's all your favorite parts of a classic comfort food, but reimagined and balanced in a whole new way by chef Ryan.

Prep Time: 15 Min Cook Time: 50 Min

About the Dish

  • Braised Beef Shortribs

    Braised Beef Shortribs

  • Potatoes


  • Parmesan Cheese

    Parmesan Cheese

  • Spring Onion

    Spring Onion

  • Prepared Horseradish

    Prepared Horseradish

  • All Purpose Flour

    All Purpose Flour

  • Farm Eggs

    Farm Eggs

  • Carrot


  • Radish


  • Sherry Vinegar

    Sherry Vinegar

  • Parsley


  • Butter



(Please note the ribs have already been fully cooked, and the sauce in the bag is meant to be served with the meat. ) Not more than 1 hour before serving: • Place unopened bag in a pot large enough to hold it, and cover with water. • Take the bag out, and place the pot over high heat.
MISE EN PLACE • Halve and thinly slice radishes. • Halve and thinly slice carrots. • Pick parsley leaves. • Peel potato. Cut into 1/2-inch dice. • Halve onion lengthwise. Thinly slice crosswise, keeping white and green parts separate.
• In a saucepan, cover potato with water. Add 1 teaspoon kosher salt, and place over medium-high heat. • When water boils, reduce heat to medium-low. Simmer until potatoes are very tender, 15-20 minutes.
When water in short rib pot simmers, reduce heat to low. Return short rib bag to the pot. Simmer until warm throughout, about 30 minutes.
• Carefully remove bag from hot water. • Discard water, and return pot to stove. • Cut a small opening in one corner of the bag, and carefully pour sauce into empty pot. Increase heat to high. • When sauce boils, reduce heat to a simmer. Cook, stirring occasionally, until sauce is thickened and reduced by half, about 20 minutes. • Remove pot from heat.
Cut beef into portions as desired.
• Heat oven to 250° F. • Drain potatoes. • Transfer to a bowl. Mash until smooth. • Fold in Parmesan, onion greens, horseradish, flour and egg. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon pepper.
• Place a skillet over medium heat. Add 2 tablespoons cooking oil. When oil is hot, scoop potato cake batter in 1-2 portions per guest (do not crowd skillet). Cook without disturbing until batter is set and browned on bottom, 3-4 minutes. • Flip, and cook until golden, about 3 minutes. • Transfer pancakes to a lined rack. Keep warm in oven.
In a bowl, toss together carrot, radish, onion whites, 2 tablespoons olive oil, sherry vinegar and parsley. Taste and adjust seasoning as desired with kosher salt.
TO SERVE • Place sauce over medium heat. Add short ribs to sauce. • Stir in butter to melt. Taste and adjust seasoning as desired. • Divide hot potato pancakes between plates. If pancakes were made ahead, rewarm in oven. • Top cakes with short rib and carrot-radish salad. Drizzle sauce around, and enjoy!