Elevated Holiday Beef Short Ribs

Elevated Holiday Beef Short Ribs

Make your plate a beautiful landscape. Sous vide cooked Black Angus beef short ribs atop a creamy bed of goat cheese mashed potatoes topped with a drizzled of an amazing truffle demi-glace made with your favorite seasonal red wine. If you've ever wanted to serve dinner with a sincere "Bon appétit!"—this is your chance!

Prep Time: 30 Minutes
Cook Time: 11 Hours



  • Beef Short Ribs
  • 3-4 lbs beef chuck short ribs
  • Truffle Demi-Glace
  • 1 container of demi-glace
  • 1 Tbsp of truffle butter
  • 6 oz. red wine
  • Salt and pepper
  • Goat Cheese Mashed Potatoes
  • 3 lbs large Yukon gold potatoes, peeled and cut in 3/4-inch chunks
  • 5 large garlic cloves
  • Kosher salt and freshly ground black pepper
  • 7-8 oz garlic-and-herb goat cheese, at room temperature, such as Montrachet
  • 4 Tbsp (1/2 stick) unsalted butter, at room temperature
  • 1 1/2 cups sour cream
  • 1/2 cup half-and-half or milk
  • 1/2 cup freshly grated Parmesan cheese


Beef Short Ribs

  1. Trim fat off the ribs
  2. Season the ribs (Meat Church & HC Black)
  3. Smoke at smoke setting 125-135 degrees for 3 hours
  4. Sous vide at 180 degrees for 7 hours (or until tender)
  5. Let rest in sous vide bag for 20-30 minutes
  6. Torch meat until a little crispy

Goat Cheese Mashed Potatoes

  1. Preheat the oven to 375 degrees F
  2. Place the potatoes, garlic and 1 Tbsp salt in a large pot with enough water to cover the potatoes
  3. Bring to a boil over high heat, reduce to a simmer and cook for 20 to 25 minutes, until very tender
  4. Drain the potatoes, add garlic, and process them together through a food mill fitted with the coarsest blade set on top of a bowl
  5. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 tsp salt and 2 tsp pepper until smooth
  6. Pour the mixture into a 9x12x2 oval baking dish, smoothing the top, then sprinkle the Parmesan on top and bake for 30-40 minutes until lightly browned

Truffle Demi-Glace

  1. Mix together demi-glace and red wine in a stock pot
  2. Cook over medium heat and reduce by half
  3. Add salt and pepper to taste
  4. Whip in 1 Tbsp of the truffle butter

From 1855 Ambassador Joey Taylor @taylor_bbque.


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