Main Dish

Mushroom-Braised Short Ribs with Potato Mousse

Merriam Vineyards

11650 Los Amigos Road
Healdsburg, CA 95488

This warm and cozy comfort food is just like Grandma use to make. Sit by the fire and enjoy potato mousse smothered with mushroom-braised short ribs and a glass (or bottle) of Merriam Vineyards Cabernet Franc from our Windacre Vineyard.

  • 2 pounds boneless beef short ribs
  • 2 tablespoons kosher salt, plus more, to taste
  • 1 tablespoon vegetable oil
  • 1 carrot, chopped
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 2 cups Cabernet Franc
  • 1 tablespoon tomato paste
  • 1/2 cup port
  • 2 1/2 cups beef stock
  • 2 teaspoons porcini mushroom powder
  • 1 tablespoon Scharffen Berger dark cocoa powder
  • 1/3 cup brown butter
  • 8 to 10 ounces mixed wild mushrooms
  • 1 tablespoon cold unsalted butter, plus 3 tablespoons butter
  • 1/4 cup extra-virgin olive oil
  • 1 yellow onion, sliced
  • 1 leek, chopped
  • 2 quarts large Yukon Gold potatoes, peeled and cut into large diced
  • 3/4 cup heavy cream
Rub the short ribs with the 2 tablespoons salt and refrigerate overnight.

Preheat the oven to 350°F.

In a large Dutch oven or other heavy pot over medium-high heat, warm the vegetable oil. Working in batches if needed to avoid crowding, add the short ribs and sear until browned on both sides. Add the carrot, onion, celery, wine, tomato paste, port, stock, mushroom powder and cocoa powder and bring to a simmer. Cover the pot with a lid or aluminum foil, transfer to the oven and cook until the ribs are tender, 3 to 4 hours.

Meanwhile, in a sauté pan over medium-high heat, warm the brown butter. Add the wild mushrooms and cook, stirring occasionally, until tender. Set aside.

Transfer the ribs to a bowl. When they are cool enough to handle, remove and discard as much fat as possible. Strain the sauce into a saucepan, set over medium-high heat and simmer until reduced to a sauce-like consistency. Add the reserved mushrooms and the 1 tablespoon cold butter and stir until incorporated. Adjust the seasoning with salt and pepper. 

While the ribs are cooking, in a large pot, melt the 3 tablespoons butter with the olive oil. Add the onion and garlic and cook, stirring, until tender and lightly browned. Add the potatoes and water to cover them. Bring to a simmer and cook until the potatoes are tender. Blend and pass through a chinois. Just before serving, reheat 16 ounces of the potato base with the cream and charge in an iSi charger.

Serve the short ribs over the potato mousse and spoon the sauce on top.

Merriam Vineyards

11650 Los Amigos Road
Healdsburg, CA 95488