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Beef Chops with Loaded Smashed Potatoes
Contributed by: Anthony Webster
4 (10-ounce) beef short ribs
For the marinade:
1/2 cup brown sugar
1/2 cup red wine vinegar
Dash of Worcestershire sauce
Dash of soy sauce
For the smashed potatoes:
5 large potatoes, peeled
1 15 ounce container sour cream
1/2 cup chopped chives
1 cup mayonnaise
2 cups shredded cheese
Peel fat off the bone of beef chops. To prepare meat, flip rib over, cutting down the center. Pull beef from the bone. Roll strip of beef and remove fat.
Combine all marinade ingredients. Marinate beef for 30 minutes to 1 hour in refrigerator. Grill for 6 to 7 minutes on each side on an open flame grill at 450 to 500 degrees or broil for 6 to 7 minutes on each side.
Cut potatoes into quarters and boil until soft, about 20 minutes. Mash potatoes with a fork. Add sour cream, chives, mayonnaise and cheese.
Put into a casserole dish and bake 350 degrees for 30 minutes.
(This recipe was contributed as part of a "Cook of the Week" feature.)