No need to head to the storm cellar (or root cellar), the only thing dangerous about this tornado is how delicious it is!
For the short ribs:
1 tablespoon vegetable oil, plus additional for cooking
1 pound short ribs or beef chuck, cut into 2-inch pieces
1 teaspoon salt
1 teaspoon pepper
2 carrots, diced
2 celery stalks, diced
1 onion, diced
2 cloves garlic, sliced
½ cup red wine
2 cups beef stock
5 sprigs of fresh thyme
2 bay leaves
1 tablespoon butter
1 tablespoon flour
For the potatoes:
4 russet potatoes
1 cup white cheddar cheese, cubed
¼ cup parsley, minced
Preheat oven to 350 degrees.
In a large Dutch oven over medium to high heat, heat vegetable oil. Season beef with salt and pepper. Add to Dutch oven and sear on all sides until golden brown. Remove, and set aside.
Next, add onions, celery, carrots, and garlic. Sauté until translucent. Deglaze with red wine, using a wooden spoon scrape up the brown bits from the bottom of the pan. Add beef stock, and mix together. Add the beef back to the pan and add herbs. Cover and bake until meat is fork tender.
In a large bowl, add meat from the pan and shred with 2 forks. In a large measuring cup, strain the juices. Set aside.
In a large Dutch oven, add a generous pour of vegetable oil, and heat until 325 to 350 degrees.
Next, skewer each potato all the way through. Using a sharp knife, cut into the potato at an angle. Slowly, twist the potato until you get to the end. Carefully, pull apart layers. Next, add to hot oil and fry until golden brown, flip and repeat.
Remove onto a sheet tray with a cooling rack, then season with salt. If potatoes are not cooking all the way through, finish in the oven at 375 degrees until tender.
In a saucepan, heat tablespoon of butter. Add flour, and whisk until incorporated and golden brown paste forms. Slowly, add a cup of the reserved juices into the pot, consistently whisking. Simmer until mixture is thick and coats your spoon. Season with salt and pepper to taste. Stir in beef, and set aside.
Place cubes of cheese in between layers of the potato, and top with gravy. Garnish with parsley, and serve.