Short Rib Potato Bites

Annie, Annie's Eats

When I host large parties or get togethers, I like to serve mostly finger foods and small bites. They make for much easier enjoyment while mingling and chatting with friends, and the small portions allow guests to try many foods without filling up too quickly. However, I sometimes tire of the staple foods that make an appearance on nearly every party spread. Veggie trays, spinach dip, chips and salsa – they can be overdone. I enjoy the challenge of coming up with a fresh new appetizers that can bring new life to the table.

This is my rendition of the classic meat and potato combination, gussied up and ready for its rise to instant popularity. Rich, buttery bites of mashed potatoes topped with mouth-watering braised short ribs and a cabernet reduction? What could be better? I’ll tell you what. All of the components can be made in advance and then rewarmed and assembled just before party time. Sophisticated entertaining made even simpler? I’ll take it.

Short Rib Potato Bites
By Annie
Makes 18 servings


For potato cakes: 

1 pound Yukon gold potatoes, peeled and chopped into 1-inch chunks
2 tablespoons unsalted butter
½ teaspoon salt, plus more as needed
½ cup milk
2-3 cloves garlic, minced
Freshly ground pepper, to taste
1 large egg
½ cup panko
1 tbsp. minced fresh chives

For red wine sauce: 

½ tablespoon butter
¼ cup finely chopped onion
2 cloves garlic, minced
2 cups cabernet sauvignon

1½ cups prepared braised short ribs or Slow Cooker Apple Pork Roast, shredded


Place potatoes in medium pot and cover with water. Bring to boil over medium high heat. Continue to boil until potatoes are tender when poked with a fork. Drain potatoes and return to pot. Add in butter, salt, milk and garlic. Season with freshly ground pepper to taste. Mash potatoes with two fork until smooth. (Avoid over working them or they may become gummy.) Set aside.

Place rimmed baking sheet in oven and preheat to 450˚F. Meanwhile, add egg, panko and chives to pot with the potatoes. Stir together just until evenly combined. Once oven and pan are heated, remove pan from oven and line with piece of parchment paper. Spread potato mixture in rectangular slab about 1/2-inch thick and trim excess parchment away from edges. Return pan to oven and bake until potato mixture feels set, about 10 minutes. Turn on broiler and let it crisp top a bit more until potatoes begin to brown at edges, 1-2 minutes.

While potatoes are baking, make wine sauce. Melt butter in saucepan over medium-high heat. Add onion to pan and sauté until it begins to soften, about 3-4 minutes. Stir in garlic and cook just until fragrant, about 30 seconds. Add wine to pan. Reduce heat to brisk simmer and continue to cook until volume is reduced to about 1/3 cup. Remove from heat.

When potatoes are set and browned, cut slab into 18 pieces. Transfer to serving platter. Top each potato square with a spoonful of short ribs and drizzle with cabernet sauce. Serve warm.

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