Braised Short Ribs with Colcannon Cakes

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Step

• Step 1

  Prepare the short ribs: Preheat a Traeger with the lid closed to 375°F; this will take about 15 minutes.

  00:15

  375 ˚F / 191 ˚C

• Step 2

  Heat 2 tablespoons of the grapeseed oil in a large Dutch oven or high-sided, oven-safe pot over medium heat on the Traeger induction cooktop or the stove. Season the short ribs all over with salt and pepper. Working in batches, brown the short ribs on all sides until golden brown all over, about 8 minutes total. Transfer to a rimmed baking sheet.

  00:08

  375 ˚F / 191 ˚C

  Ingredients

  • 4 Tablespoon grapeseed or other neutral flavored oil, divided

  • 4 Pound bone-in beef short ribs (English style)

  • To Taste sea salt and freshly ground black pepper

• Step 3

  Add the onion, carrot, celery, and a pinch of salt to the pot. Cook, stirring occasionally, until the vegetables are tender. Add the tomato paste, garlic, bay leaf, thyme, and rosemary and cook, stirring constantly, for 2 minutes. Pour in the stout and the stock and stir well, scraping the bottom of the pot. Season with a pinch each of salt and pepper and bring to a simmer.

  Ingredients

  • 1 Large diced yellow onion

  • 2 Whole carrots, peeled and diced

  • 2 Stalk celery, diced

  • 2 Tablespoon tomato paste

  • 6 Clove garlic, minced

  • 1  Bay Leaf

  • 2 Tablespoon fresh thyme, chopped

  • 2 Tablespoon fresh rosemary, chopped

  • 2 Cup (16 ounces) your favorite stout beer

  • 2 Cup beef stock

• Step 4

  Return the short ribs to the pot, transfer the pot to the Traeger, and cook, uncovered until the meat is falling off the bone, 2 ½ to 3 hours. Add more beef stock as needed if the pan starts to look a bit dry.

  02:30

  375 ˚F / 191 ˚C

• Step 5

  When ready to serve, make the colcannon cakes: Put the potatoes in a large saucepan and add water to cover by a few inches. Generously salt the water, bring to a boil over high heat, and boil until fork-tender, about 15 to 20 minutes. Drain and transfer to a large bowl.

  Ingredients

  • 2 1/2 Pound russet potatoes, peeled and cubed

• Step 6

  Meanwhile, melt the butter in a large skillet over medium heat. Add the cabbage, season with a pinch of salt, and cook until tender and wilted. Add the cabbage to the bowl with the potatoes, then add the cream. Using a potato masher, mash until combined. Fold in the scallions season to taste with salt. Add the flour and egg, mix to combine, and form and shape into 1-inch-thick cakes.

  Ingredients

  • 5 Tablespoon unsalted butter

  • 3 Cup green cabbage, shredded

  • To Taste sea salt

  • 1 Cup heavy cream

  • 3 Whole Scallions, sliced

  • 1 Cup all-purpose flour

  • 1 Large egg, lightly beaten

• Step 7

  Heat the grapeseed oil in a large skillet over medium heat. Working in batches, fry the cakes, turning once, until golden, about 3 to 4 minutes per side.

• Step 8

  To serve, transfer the short ribs to a platter and pour the braising liquid over top. Sprinkle with parsley. Serve the colcannon cakes alongside.

  Ingredients

  • 1/4 Cup chopped flat-leaf parsley