Short Ribs On Bubble & Squeak Recipe

Season and dredge

Pat short ribs dry with paper towels. Season all over with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly toss ribs in 2 tbsp all-purpose flour until evenly coated; shake off excess.

Brown the ribs

Heat 2 tbsp vegetable oil in a heavy Dutch oven or ovenproof pot over medium-high heat until shimmering. Add ribs in a single layer (work in batches if needed) and brown 3–4 minutes per side until deeply caramelized. Transfer browned ribs to a plate.

Sauté aromatics

Reduce heat to medium. Add chopped onion, carrot and celery to the pot and sauté 6–8 minutes until softened and starting to brown. Add smashed garlic and 2 tbsp tomato paste; cook 1–2 minutes, stirring, until tomato paste darkens slightly.

Deglaze and simmer

Pour in 1 cup red wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Simmer 3–4 minutes to reduce slightly. Add 2 cups beef stock, 1 bay leaf, 3 thyme sprigs and 1 tbsp brown sugar (or honey). Return short ribs and any accumulated juices to the pot so they are partially submerged. Bring to a gentle simmer.

Braise

Cover the pot with a tight-fitting lid and transfer to a preheated oven at 325°F (160°C). Braise for 2 to 2 1/2 hours until meat is very tender and falling from the bone. Check once after 90 minutes; if liquid is very low, add up to 1/2 cup hot stock or water.

Finish and strain sauce

When ribs are tender, carefully remove them to a tray and tent with foil to rest. Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on solids to extract flavor. Skim fat from the surface. Bring the strained liquid to a simmer and reduce to about 1 to 1 1/4 cups for a concentrated sauce (8–12 minutes). Mount the sauce by whisking in 1 tbsp cold unsalted butter off heat to give shine and body. Adjust seasoning with salt and pepper.

Cook potatoes

Place 1 lb cubed potatoes in a medium pot and cover with cold water by 1 inch. Add 1/2 tsp salt and bring to a boil. Simmer until potatoes are tender when pierced, about 12–15 minutes. Drain well and return to the warm pot to dry for 1–2 minutes. Roughly mash or roughly crush to leave some texture; do not make smooth puree.

Wilt cabbage

While potatoes cook, heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat. Add shredded cabbage and 1 cup optional leftover cooked vegetables. Season with 1/2 tsp black pepper, 1 tsp salt and a pinch (1/8 tsp) nutmeg if using. Sauté, stirring occasionally, until cabbage has softened and any liquid has evaporated, about 8–10 minutes. Taste and adjust seasoning. Stir in 2 tbsp chopped parsley.

Combine and form cakes

Fold the cooked cabbage and vegetables into the mashed potatoes until evenly distributed. Check seasoning and add more salt/pepper if needed. Let the mixture cool 5 minutes so it firms slightly. Using your hands or a 1/2–3/4 cup measure, form the mixture into 4 even patties (about 3/4"–1" thick).

Pan-fry bubble & squeak

In the same large skillet, add 1 tbsp butter and heat over medium-high. Add patties (work in batches if needed) and press lightly with a spatula. Fry until deep golden brown and crisp, about 4–5 minutes per side. Transfer to a warm plate and keep in a low oven (200°F/95°C) while finishing remaining patties.

Reheat short ribs and finish plating

Rewarm short ribs in the reduced sauce in the saucepan over low heat for 5–8 minutes, spooning sauce over the meat. Place one crisp bubble & squeak cake on each warmed plate. Top each with a short rib (bone removed if desired) and spoon 2–3 tbsp of the red wine pan sauce over the meat and around the cake.

Garnish and serve

Finish each plate with a sprinkle of chopped parsley or microgreens. Serve immediately so bubble & squeak remains crisp and short ribs are hot. Enjoy.