Short Rib Baked Potato
A hearty and flavorful dish featuring tender braised short ribs piled high on a fluffy baked potato, topped with melted cheese, sour cream, green onions, and crispy fried onions.
Ingredients
- beef short ribs (bone-in)
- olive oil
- onion
- carrots
- garlic
- tomato paste
- red wine
- beef stock
- fresh thyme
- fresh rosemary
- bay leaves
- salt
- black pepper
- russet potatoes
- olive oil
- sea salt
- cheddar cheese
- sour cream
- green onions
- crispy fried onions
- fresh parsley
Method
- 1
Preheat your oven to 325°F (163°C).
- 2
Season the short ribs generously on all sides with salt and pepper.
- 3
In a large Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs until they are well-browned on all sides. Remove the ribs from the pot and set them aside.
- 4
In the same pot, add the diced onion, carrots, and smashed garlic. Sauté until they have softened, about 5-7 minutes.
- 5
Stir in the tomato paste and cook for another minute.
- 6
Pour in the red wine to deglaze the pot, making sure to scrape up any browned bits from the bottom. Let it reduce slightly.
- 7
Add the beef stock, thyme, rosemary, and bay leaves. Return the seared ribs to the pot.
- 8
Bring the liquid to a simmer, then cover the pot and transfer it to the preheated oven.
- 9
Braise for 2.5 to 3 hours, or until the meat is tender and easily falls off the bone.
- 10
Once cooked, carefully remove the ribs from the pot. Shred the meat using two forks, discarding the bones and any large pieces of fat.
- 11
Strain the remaining braising liquid into a saucepan. Simmer the liquid over medium heat until it reduces and thickens into a glossy sauce.
- 12
Toss the shredded beef with some of the reduced sauce to coat it.
- 13
Preheat the oven to 400°F (204°C).
- 14
Scrub the russet potatoes clean and pat them dry. Prick the potatoes all over with a fork.
- 15
Rub the skins with olive oil and sprinkle generously with sea salt.
- 16
Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until the skins are crispy and the insides are fluffy and cooked through.
- 17
Once the potatoes are baked, carefully split them open lengthwise.
- 18
Use a fork to fluff up the insides of each potato.
- 19
Layer a generous amount of shredded cheddar cheese inside so it melts into the hot potato.
- 20
Pile a hearty portion of the saucy shredded short rib meat on top of the cheese.
- 21
Drizzle with more of the reduced braising sauce.
- 22
Finish by topping with a dollop of sour cream, a sprinkle of sliced green onions, crispy onions (if using), and chopped fresh parsley. Serve immediately.
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