For the potato cakes:
1 lb. Yukon gold potatoes, peeled and chopped into 1-inch chunks
2 tbsp. unsalted butter
½ tsp. 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 the red wine sauce:
½ tbsp. butter
¼ cup finely chopped onion
2 cloves garlic, minced
2 cups cabernet sauvignon
1½ cups shredded braised short ribs, warmed
- step 1: Show Images
Place the potatoes in a medium pot and cover with water. Bring to a boil over medium high heat. Continue to boil until the potatoes are tender when poked with a fork. Drain the potatoes and return them to the pot. Add in the butter, salt, milk and garlic. Season with freshly ground pepper to taste. Mash the potatoes with two fork until smooth. (Avoid over working them or they may become gummy.) Set aside.
- step 2: Show Images
Place a rimmed baking sheet in the oven and and preheat to 450˚ F. Meanwhile, add the egg, panko and chives to the pot with the potatoes. Stir together just until evenly combined. Once the oven and pan are heated, remove the pan from the oven and line with a piece of parchment paper. Spread the potato mixture in a rectangular slab about ½-inch thick and trim the excess parchment away from the edges. Return the pan to the oven and bake until the potato mixture feels set, about 10 minutes. Turn on the broiler and let it crisp the top a bit more until the potatoes begin to brown at the edges, 1-2 minutes.
- step 3: Show Images
While the potatoes are baking, make the wine sauce. Melt the butter in a saucepan over medium-high heat. Add the onion to the pan and sauté until it begins to soften, about 3-4 minutes. Stir in the garlic and cook just until fragrant, about 30 seconds. Add the wine to the pan. Reduce the heat to a brisk simmer and continue to cook until the volume is reduced to about 1/3 cup. Remove from the heat.
- step 4: Show Images
When the potatoes are set and browned, cut the slab into 18 pieces. Transfer to a serving platter. Top each potato square with a spoonful of the braised short ribs and drizzle with the cabernet sauce. Serve warm.