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Braised Beef Short Ribs with Potato Puree, Swiss Chard, and Horseradish Cream

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Braised Beef Short Ribs with Potato Puree, Swiss Chard, and Horseradish Cream

Braised Beef Short Ribs with Potato Puree, Swiss Chard, and Horseradish Cream

You can never have too many main course recipes, so give Braised Beef Short Ribs with Potato Puree, Swiss Chard, and Horseradish Cream It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

1
Season the short ribs with 1 tablespoon thyme and the cracked black pepper. Use your hands to coat the meat well. Cover, and refrigerate overnight.
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Cracked Black PeppercornsCracked Black Peppercorns
Beef Short RibsBeef Short Ribs
ThymeThyme
MeatMeat
2
Take the short ribs out of the refrigerator an hour before cooking, to come to room temperature. After 30 minutes, season them generously on all sides with salt.
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Beef Short RibsBeef Short Ribs
SaltSalt
3
When you take the ribs out of the refrigerator, preheat the oven to 425F.
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RibsRibs
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OvenOven
4
Toss the pearl onions with 2 tablespoons olive oil, 1 teaspoon thyme, teaspoon salt, and a pinch of pepper.
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Pearl OnionPearl Onion
Olive OilOlive Oil
PepperPepper
ThymeThyme
SaltSalt
5
Spread them on a baking sheet and roast them about 15 minutes, until tender. When they have cooled, slip off the skins with your fingers and set aside. Turn the oven down to 325F.
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SpreadSpread
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Baking SheetBaking Sheet
OvenOven
6
When its time to cook the short ribs, heat a large saut pan over high heat for 3 minutes.
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Beef Short RibsBeef Short Ribs
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Frying PanFrying Pan
7
Pour in 3 tablespoons olive oil, and wait a minute or two, until the pan is very hot and almost smoking.
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Olive OilOlive Oil
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Frying PanFrying Pan
8
Place the short ribs in the pan, and sear until they are nicely browned on all three meaty sides. Depending on the size of your pan, you might have to sear the meat in batches. Do not crowd the meat or get lazy or rushed at this step; it will take at least 15 minutes. When the ribs are nicely browned, transfer them to a braising pan. They should lie flat, bones standing up, in one layer.
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Beef Short RibsBeef Short Ribs
MeatMeat
RibsRibs
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Frying PanFrying Pan
9
Turn the heat down to medium, and add the onion, carrot, celery, thyme sprigs, and bay leaves. Stir with a wooden spoon, scraping up all the crusty bits in the pan. Cook 6 to 8 minutes, until the vegetables just begin to caramelize.
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Fresh ThymeFresh Thyme
Bay LeavesBay Leaves
VegetableVegetable
CarrotCarrot
CeleryCelery
OnionOnion
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Wooden SpoonWooden Spoon
Frying PanFrying Pan
10
Add the balsamic vinegar, port, and red wine. Turn the heat up to high, and reduce the liquid by half.
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Balsamic VinegarBalsamic Vinegar
Red WineRed Wine
PortPort
11
Add the stock and bring to a boil.
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StockStock
12
Pour the liquid over the short ribs, scraping any vegetables that have fallen on the ribs back into the liquid. The stock mixture should almost cover the ribs. Tuck the parsley sprigs in and around the meat. Cover tightly with aluminum foil and a tight-fitting lid if you have one. Braise in the oven for about 3 hours.
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Beef Short RibsBeef Short Ribs
VegetableVegetable
ParsleyParsley
StockStock
MeatMeat
RibsRibs
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Aluminum FoilAluminum Foil
OvenOven
13
To check the meat for doneness, remove the lid and foil, being careful of the escaping steam, and pierce a short rib with a paring knife. When the meat is done, it will yield easily to a knife. Taste a piece if you are not sure.
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MeatMeat
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KnifeKnife
Aluminum FoilAluminum Foil
14
Let the ribs rest 10 minutes in their juices, and then transfer them to a baking sheet.
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RibsRibs
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Baking SheetBaking Sheet
15
Turn the oven up to 400F.
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OvenOven
16
Place the short ribs in the oven for 10 to 15 minutes, to brown.
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Beef Short RibsBeef Short Ribs
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OvenOven
17
Strain the broth into a saucepan, pressing down on the vegetables with a ladle to extract all the juices. Skim the fat from the sauce and, if the broth seems thin, reduce it over medium-high heat to thicken slightly. Taste for seasoning.
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VegetableVegetable
SeasoningSeasoning
SauceSauce
BrothBroth
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Sauce PanSauce Pan
LadleLadle
18
Heat a large saut pan over high heat for 2 minutes. Tear the Swiss chard into large pieces.
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Swiss ChardSwiss Chard
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Frying PanFrying Pan
19
Add 3 tablespoons olive oil to the pan, and stir in the cooked pearl onions.
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Pearl OnionPearl Onion
Olive OilOlive Oil
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Frying PanFrying Pan
20
Add half the Swiss chard, and cook a minute or two, stirring the greens in the oil to help them wilt.
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Swiss ChardSwiss Chard
GreensGreens
Cooking OilCooking Oil
21
Add a splash of water and the second half of the greens. Season with a heaping a teaspoon salt and a pinch of ground black pepper. Cook for a few more minutes, stirring frequently, until the greens are tender.
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Ground Black PepperGround Black Pepper
GreensGreens
WaterWater
SaltSalt
22
Place the Swiss chard on a large warm platter, and arrange the short ribs on top. Spoon lots of braising juices over the ribs.
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Swiss ChardSwiss Chard
Beef Short RibsBeef Short Ribs
RibsRibs
23
Serve the hot potato pure and horseradish cream on the side.
Ingredients you will need
Horseradish SauceHorseradish Sauce
PotatoPotato
1
Place the potatoes, whole and unpeeled, in a large sauce pot.
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PotatoPotato
SauceSauce
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PotPot
2
Add 2 tablespoons salt and fill the pot with cold water. Bring the potatoes to a boil over high heat, turn down the heat to low, and simmer about 45 minutes, until tender. One type of potato may be done before the other, so check doneness and remove one variety first, if necessary.
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PotatoPotato
WaterWater
SaltSalt
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PotPot
3
When the potatoes are cooked through, strain them, and set them aside to cool for 10 minutes or so.
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PotatoPotato
4
Heat the cream and milk together in a small saucepan, then turn off the heat. When the potatoes have cooled, peel them and pass them through a food mill or potato ricer.
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PotatoPotato
CreamCream
MilkMilk
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Potato RicerPotato Ricer
Sauce PanSauce Pan
5
Put the riced potatoes in a heavy-bottomed pan.
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PotatoPotato
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Frying PanFrying Pan
6
Heat them over medium heat a few minutes, stirring continuously with a wooden spoon, to dry them out a little.
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Wooden SpoonWooden Spoon
7
Add the butter slowly, stirring constantly. Season with 2 teaspoons salt.
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ButterButter
SaltSalt
8
When all the butter has been incorporated, slowly stir in the warm cream mixture until you have a smooth pure. Taste for seasoning. Pass the pure through a fine-mesh tamis twice if you like.
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SeasoningSeasoning
ButterButter
CreamCream
1
Combine the crme frache and horseradish in a small bowl. Season with teaspoon salt and pepper. Taste for balance and seasoning.
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Salt And PepperSalt And Pepper
HorseradishHorseradish
SeasoningSeasoning
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BowlBowl
2
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DifficultyExpert
Ready In45 m.
Servings6
Health Score30
Gluten Free
DietsGluten Free
Dish TypesLunchMain CourseMain DishDinner
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