Short Rib & Mashed Potato Martini Recipe
(not available on rooftop terrace)
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Ingredients
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Short Ribs
Mashed Potatoes
Finishing & Martini Assembly
Method
Short Ribs
- 1
Season and Sear
Pat short ribs dry with paper towel. Season all sides with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Heat a heavy Dutch oven or ovenproof pot over medium-high heat and add 2 tbsp olive oil. When shimmering, sear short ribs 3–4 minutes per side until deeply browned. Transfer ribs to a plate and set aside.
- 2
- 3
Deglaze and Braise
Pour in 1 cup dry red wine to deglaze the pot, scraping up browned bits from the bottom with a wooden spoon. Bring to a simmer and reduce by half (about 4–6 minutes). Return the short ribs to the pot and add 3 cups beef stock, 3 thyme sprigs, and 1 bay leaf. The liquid should come about halfway up the ribs; add a touch more stock or water if needed. Bring to a gentle simmer, cover with a tight-fitting lid, and transfer to a 325°F (160°C) oven. Braise until meat is fork-tender, about 2.5–3 hours.
- 4
Rest and Shred
Remove pot from oven and transfer short ribs to a cutting board. Strain braising liquid into a measuring cup or bowl, reserving solids. When ribs are cool enough to handle, remove bones and shred the meat into bite-sized pieces with two forks. Discard excess fat and connective tissue.
- 5
Reduce Braising Liquid
Skim excess fat from the surface of the strained braising liquid. Pour the liquid into a small saucepan and simmer over medium-high heat until reduced to about 3/4 cup (6–10 minutes). Taste and adjust seasoning with salt and pepper. Reserve for assembly.
Mashed Potatoes
- 6
- 7
Warm Dairy
While potatoes cook, warm 3/4 cup whole milk and 4 tbsp unsalted butter (and optional 1/4 cup cream) in a small saucepan or microwave until butter is melted and mixture is hot but not boiling. Keeping dairy warm helps produce fluffy potatoes.
- 8
Mash
Drain potatoes thoroughly and return to the hot pot for 1 minute to dry out. Mash with a potato masher or ricer until mostly smooth. Gradually add warm milk-butter mixture and mash until smooth and creamy. Season with remaining 1/2 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. Keep warm until assembly; mashed potatoes should be spoonable but thick enough to mound in a glass.
Finishing & Martini Assembly
- 9
Prepare Short Rib Filling
Toss the shredded short rib meat with 1/4 to 1/2 cup of the reduced braising liquid to moisten and concentrate flavor. Warm the mixture gently in a small saucepan over low heat for 2–3 minutes just to heat through. Fold in half of the sliced chives (about 1/2 tbsp) and adjust seasoning to taste.
- 10
- 11
Layer Mashed Potatoes
Spoon or pipe a 3–4 tablespoon mound of warm mashed potatoes on top of the short rib in each glass, forming a neat dome that resembles a martini 'olive' mound. Smooth the top lightly with the back of a spoon.
- 12
Sauce and Garnish
Drizzle about 1 tablespoon total of the reduced braising liquid across the top of the mashed potatoes (roughly 1/2 tbsp per glass) so it pools slightly around the base. Sprinkle remaining chives on top, add microgreens or a small sprig of thyme if using, a light drizzle of olive oil (about 1/2 tsp per glass), and finish with a pinch of coarse sea salt. Optionally spear a small cube of short rib or a cornichon with a cocktail pick and place across the rim or standing upright in the mash.
- 13