Short Ribs On Bubble & Squeak Recipe

Season and brown

Pat short ribs dry with paper towels. Season all over with kosher salt and black pepper. Lightly dust with all-purpose flour, shaking off excess. Heat a heavy-bottomed ovenproof pot or Dutch oven over medium-high heat and add vegetable oil. When oil shimmers, add short ribs and brown on all sides, 3–4 minutes per side, working in batches if needed. Transfer browned ribs to a plate.

Sauté aromatics

Reduce heat to medium. Add the diced onion, carrot and celery to the pot (add a splash more oil if dry). Cook, stirring occasionally, until softened and beginning to color, about 6–8 minutes. Add smashed garlic and tomato paste and cook 1–2 minutes, stirring, until the tomato paste darkens slightly.

Deglaze and braise

Pour in the red wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let wine reduce by half, about 3–4 minutes. Return short ribs to the pot and add beef stock until the ribs are mostly submerged (about 3 cups). Add thyme sprigs and bay leaf. Bring to a gentle simmer on the stovetop, then cover and place in a preheated 325°F (160°C) oven. Braise until meat is very tender and falling from the bone, 2.5–3 hours.

Finish braising liquid

Carefully remove ribs from the pot and keep warm. Strain braising liquid into a saucepan, discarding solids and thyme stems. Skim fat from the surface or refrigerate briefly and remove solidified fat. Bring strained liquid to a simmer and reduce to about 3/4 cup to concentrate flavor (10–15 minutes). Swirl in 1 tablespoon cold butter off heat to mount and gloss the sauce. Taste and season with salt and pepper as needed.

Cook potatoes

Place potato chunks in a pot, cover with cold salted water, and bring to a boil. Cook until very tender, 12–15 minutes. Drain well and return to the hot pot to dry for 1–2 minutes.

Sauté cabbage and shallot

While potatoes cook, heat butter and olive oil in a large skillet over medium-high heat. Add chopped shallot and sauté 1–2 minutes until translucent. Add shredded cabbage and cook, stirring occasionally, until wilted and beginning to caramelize, 6–8 minutes. If using peas, stir them in during the last 2 minutes to heat through. Season mixture with 1/2 teaspoon salt, 1/4 teaspoon pepper and the grated nutmeg.

Mash and combine

Roughly mash the drained potatoes with a fork or potato masher so there are still some small chunks for texture. Fold the cabbage mixture into the potatoes along with chopped parsley. Adjust seasoning with remaining salt and pepper. The mixture should hold together but remain slightly loose.

Pan-fry bubble & squeak

In the same skillet used for cabbage (add a touch more butter or oil if needed), heat over medium heat until hot. Add half the potato–cabbage mixture and press down into a compact cake about 1/2–3/4 inch thick. Cook without disturbing until deeply golden and crisp underneath, 6–8 minutes. Flip (use a plate if easier) and brown the other side, 4–6 minutes. Repeat with remaining mixture to make a second cake. Keep cakes warm in a low oven (200°F / 95°C) while finishing short ribs.

Place one bubble & squeak cake on each plate. Top with a short rib (bone-in) and spoon 2–3 tablespoons of the red wine reduction over the meat and around the cake. Garnish with microgreens or chopped parsley. Serve immediately.