Braised Short Rib and Potato Bites with Cabernet Sauce

INGREDIENTS

For the potato cakes:

1 lb

Yukon gold potatoes, peeled and chopped into 1-inch chunks

2 tbsp

unsalted butter

1/2 tsp

salt, plus more as needed

1/2 cup

milk

2 cloves

garlic, minced

Freshly ground pepper,

large egg

1/2 cup

panko

1 tbsp

minced fresh chives

For the red wine sauce:

1/2 tbsp

butter

1/4 cup

finely chopped onion

2 cloves

garlic, minced

2 cups

cabernet sauvignon

1 1/2 cups

shredded

braised short ribs

, warmed