Short Rib Fries

Short Rib Fries ~ theviewfromgreatisland.com

Short Rib Fries ~ thick cut wedges of russet potato baked until browned and crispy, then topped off with fork tender braised short ribs in a rich wine gravy ~ don’t bother trying to resist.

Short Rib Fries ~ thick cut baked French fries topped off with braised short ribs in a rich wine gravy ~ theviewfromgreatisland.com

Dinner, or maybe Game Day, just got a whole lot more interesting!  The concept of loaded French fries has to be one of the most enticing ever….depending on where you live you might have had chili fries, poutine, carne asada fries, chips and gravy, cheese fries, or animal fries.  My Short Rib Fries are topped with my favorite cut of beef that’s been slowly braised until it’s so tender it falls off the bone.  Don’t even get me started on that gravy.

Making Braised Short Rib Fries ~ theviewfromgreatisland.com

But I’m not gonna lie, these take a bit of time.  2 days, to be exact.  That is, if you want the best flavor from those ribs.  I braise them the first day, then refrigerate them and their gravy overnight.  The next day I remove the thick lid of hardened fat off the top of the gravy, leaving me with pure unadulterated meaty gravy bliss.

TIP: Short ribs vary quite a bit, so look for meaty ribs without too much fat, even if that means making a nuisance of yourself to the meat manager.  Mine gave me the evil eye as I pawed through the packages, but it paid off, I brought home 4 beauties.

Short ribs for Short Rib Fries ~ theviewfromgreatisland.com

Wine braised short ribs for Short Rib Fries ~ theviewfromgreatisland.com

After a long, low and slow cooking process, short ribs become fork tender.  I shred the meat, and then reheat it in the gravy.  Try ~ just try ~ not to polish it all off at this point.

Short Rib Fries ~ Short ribs in a rich wine gravy, ready to go over oven baked russet potato fries ~ theviewfromgreatisland.com

Luckily, there’s no need to fry the ‘fries’, the oven does a perfect job in getting them crusty on the outside and soft and fluffy inside.  I cut russet potatoes into thick wedges, then coat them in olive oil, and roast them until crispy.  It only takes about 30 minutes, but you do need to flip and rearrange them a few times.

Thick cut russet potato fries for Short Rib Fries ~ theviewfromgreatisland.com

All that’s left is to assemble and dig in.

Braised Short Rib Fries ~ the perfect Game Day grub, or a very satisfying meal ~ theviewfromgreatisland.com

TIP: Do not add the meat and gravy to the fries until you are ready to serve.  The crisp fries will soften as the juices penetrate them, but that’s part of the deliciousness of this type of dish.

Braised Short Rib Fries ~ the ultimate comfort food! ~ theviewfromgreatisland.com

Short Rib Fries

Yield: serves 4

Short Rib Fries

Ingredients

  • 4 large meaty short ribs
  • salt and freshly cracked black pepper
  • olive oil
  • 1 medium yellow onion, halved and sliced, or chopped
  • 6 mushrooms, sliced
  • 3 cloves garlic, smashed
  • 3 bay leaves
  • 1 cup red wine
  • 1 cup beef stock (plus more if necessary)
  • 3 Tbsp tomato paste
  • 3 large russet potatoes, scrubbed but not peeled
    garnish
  • sliced green onions

Instructions

  1. Preheat the oven to 300F
  2. Coat the bottom of a large heavy pot with olive oil and heat over medium high heat until hot.
  3. Season the ribs with salt and pepper and sear for 2-3 minutes on all sides until they're nice and browned. Remove them to a plate.
  4. Add a bit more oil to the pan, if necessary, and add the onions, mushrooms, garlic, and bay leaves. Saute for about 10 minutes, until onions have softened. Stir often.
  5. Add the wine to the pot and let it boil for about 2 minutes. Loosen up any browned bits from the bottom of the pan. Add the stock and tomato paste and blend well. Put the ribs back into the pot and add more stock, or water, if necessary, so the liquid comes about 3/4 of the way up the ribs, but does not cover them. Bring the whole pot up to a simmer, then cover and put in the oven for 3 hours.
  6. Remove the ribs from the pot and remove the bay leaves. Puree the gravy, in batches, and put in a storage container. (You may strain the gravy after pureeing if you like) When cooled, refrigerate the gravy and the ribs, separately, overnight.
  7. THE NEXT DAY remove the layer of hardened fat from the gravy and shred the meat. Add the meat to the gravy and reheat on the stove top. Taste and add salt and pepper.
  8. Preheat oven to 400F. Slice each potato in half lengthwise, and then into 8-12 fat wedges. Toss them in olive oil so all surfaces are lightly coated. Spread out in a single layer on a baking sheet and bake for about 30 minutes, or until browned and crisp. Be sure your oven is at temperature before you begin cooking. Flip and rearrange the fries every 5 minutes for the first 10 minutes, and after that, every 10 minutes. Salt and pepper them lightly if you like.
  9. Lay out the fries on a clean pan or platter and top with the hot ribs and gravy. Sprinkle with sliced green onions.
http://theviewfromgreatisland.com/short-rib-fries/

notes:

  • Russet potatoes make nice large wedges, but there’s no reason you can’t use yukon gold or red skinned potatoes.
  • The potatoes have a tendency to stick to the pan before they develop their crust.  Be sure to flip and rearrange them every 5 minutes at first, a metal spatula works best.
  • The ribs and gravy would be great over mashed potatoes, polenta, or noodles, too.

 

 

Don’t forget to pin it!

BRAISED SHORT RIB FRIES ~ oven fries topped with short ribs in a rich wine gravy | appetizer | comfort food| Game Day | theviewfromgreatisland.com

17 Comments

  • Reply
    sippitysup
    February 2, 2017 at 4:23 pm

    This is such a good idea! GREG

  • Reply
    Laura | Tutti Dolci
    January 28, 2017 at 9:40 am

    Gimme all the fries! These look perfect for game day!

  • Reply
    Alexandra
    January 25, 2017 at 8:15 pm

    This is not only delicious but practical as well as it can/has to be cooked the day before; Sue one more thoughtful great recipe! Love it!

  • Reply
    Robyn Gleason
    January 25, 2017 at 4:22 pm

    Oh my, I haven’t made short ribs for ages but it’s time. A perfect Super Bowl recipe. I recently did a chicken and fries and gravy and it was awesome. Gotta have this, Sue. Beautiful photos! Shared!

  • Reply
    Tricia @ Saving room for dessert
    January 25, 2017 at 1:44 pm

    I love short ribs served over mashed potatoes so I know I would love this! This is what I call husband food because my husband would adore it :) Thanks for the tender, delicious and juicy inspiration!

  • Reply
    John/Kitchen Riffs
    January 25, 2017 at 11:14 am

    Love short ribs! Such a great cut of meat. Haven’t had them combined with fries, though — awesome idea. Love it! Thanks so much.

  • Reply
    Katherine Bicicchi
    January 25, 2017 at 11:06 am

    Hey, I thought I just thanked you for all your healthy recipes, making losing weight more fun. However, this is not resistable and may set me back a while. Can’t wait to try it. As you say, probably game day.

    • Reply
      Sue
      January 25, 2017 at 11:16 am

      Haha, well, Katherine, I DID refrigerate and remove all the fat from the gravy ~ that counts as healthy, doesn’t it??

  • Reply
    Chris Scheuer
    January 25, 2017 at 10:12 am

    Now THAT’S a delicious dinner! I love short ribs but don’t take the time to make them very often. I think that needs to change!

  • Reply
    Cindy Gordon
    January 25, 2017 at 9:55 am

    Now this would be a recipe that my dad would love! Meat and potatoes! Your pictures look great!

    • Reply
      Sue
      January 25, 2017 at 10:05 am

      You’re right ~ it’s the ultimate meat and potatoes :)

  • Reply
    Alyssa @ A Bite of Inspiration
    January 25, 2017 at 9:30 am

    Oh my! These fries are to die for! As if short ribs weren’t decadent enough, the addition of the fries puts it over the top. Thanks for sharing!

  • Reply
    Sandi G
    January 25, 2017 at 9:25 am

    I am so hungry now. This French fries idea is genius!

  • Reply
    Platter Talk
    January 25, 2017 at 9:15 am

    Oh my! You’ve just set my taste buds on high alert!!! I want some of this beautiful combination for dinner.

  • Reply
    Ali from Home & Plate
    January 25, 2017 at 8:43 am

    Yum…I’m coming to your house for the game. This looks absolutely mouthwatering. I usually make pork ribs but am thinking I have to give your short ribs a try and with those fries. WOW.

  • Reply
    Angie@Angie's Recipes
    January 25, 2017 at 7:37 am

    This looks hearty and very delicious, Sue. I usually had braised ribs with mashed potatoes, and never thought of pairing them with fries…can’t wait to give it a try!

  • Reply
    Jennifer @ Seasons and Suppers
    January 25, 2017 at 4:16 am

    Love this! I need a feed of short ribs and on top of fries is even better :)

  • Leave a Reply