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

Name: Braised Beef Short Ribs with Potato Puree, Swiss Chard, and Horseradish Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 2 bay leaves; 6 beef short ribs, 14 to 16 ounces each (ask for 3 bone centercut); 79 milliliters diced carrot; 79 milliliters diced celery; 177 milliliters creme fraiche; 4 sprigs flat-leaf parsley; 177 milliliters heavy cream; 1 Tbsp prepared horseradish; 6 servings Kosher salt; 6 servings Kosher salt and freshly ground black pepper; 118 milliliters extra-virgin olive oil; 237 milliliters diced onion; 36 small pearl onions; 1 Tbsp freshly cracked black pepper; 355 milliliters port; 591 milliliters hearty red wine; 680 grams russet potatoes; 2 bunches Swiss chard, cleaned, center ribs removed; 1 Tbsp thyme leaves, and 4 whole sprigs thyme; 227 grams (2 sticks) unsalted butter, cut into chunks; 1 liters beef or veal stock; 177 milliliters whole milk; 680 grams Yukon Gold potatoes

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

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.

Ingredients you will need

Cracked Black Peppercorns

Beef Short Ribs

Thyme

Meat

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.

Ingredients you will need

Beef Short Ribs

Salt

When you take the ribs out of the refrigerator, preheat the oven to 425F.

Ingredients you will need

Ribs

Equipment you will use

Oven

Toss the pearl onions with 2 tablespoons olive oil, 1 teaspoon thyme, teaspoon salt, and a pinch of pepper.

Ingredients you will need

Pearl Onion

Olive Oil

Pepper

Thyme

Salt

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.

Ingredients you will need

Spread

Equipment you will use

Baking Sheet

Oven

When its time to cook the short ribs, heat a large saut pan over high heat for 3 minutes.

Ingredients you will need

Beef Short Ribs

Equipment you will use

Frying Pan

Pour in 3 tablespoons olive oil, and wait a minute or two, until the pan is very hot and almost smoking.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Beef Short Ribs

Meat

Ribs

Equipment you will use

Frying Pan

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.

Ingredients you will need

Fresh Thyme

Bay Leaves

Vegetable

Carrot

Celery

Onion

Equipment you will use

Wooden Spoon

Frying Pan

Add the balsamic vinegar, port, and red wine. Turn the heat up to high, and reduce the liquid by half.

Ingredients you will need

Balsamic Vinegar

Red Wine

Port

Add the stock and bring to a boil.

Ingredients you will need

Stock

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.

Ingredients you will need

Beef Short Ribs

Vegetable

Parsley

Stock

Meat

Ribs

Equipment you will use

Aluminum Foil

Oven

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.

Ingredients you will need

Meat

Equipment you will use

Knife

Aluminum Foil

Let the ribs rest 10 minutes in their juices, and then transfer them to a baking sheet.

Ingredients you will need

Ribs

Equipment you will use

Baking Sheet

Turn the oven up to 400F.

Equipment you will use

Oven

Place the short ribs in the oven for 10 to 15 minutes, to brown.

Ingredients you will need

Beef Short Ribs

Equipment you will use

Oven

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.

Ingredients you will need

Vegetable

Seasoning

Sauce

Broth

Equipment you will use

Sauce Pan

Ladle

Heat a large saut pan over high heat for 2 minutes. Tear the Swiss chard into large pieces.

Ingredients you will need

Swiss Chard

Equipment you will use

Frying Pan

Add 3 tablespoons olive oil to the pan, and stir in the cooked pearl onions.

Ingredients you will need

Pearl Onion

Olive Oil

Equipment you will use

Frying Pan

Add half the Swiss chard, and cook a minute or two, stirring the greens in the oil to help them wilt.

Ingredients you will need

Swiss Chard

Greens

Cooking Oil

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.

Ingredients you will need

Ground Black Pepper

Greens

Water

Salt

Place the Swiss chard on a large warm platter, and arrange the short ribs on top. Spoon lots of braising juices over the ribs.

Ingredients you will need

Swiss Chard

Beef Short Ribs

Ribs

Serve the hot potato pure and horseradish cream on the side.

Ingredients you will need

Horseradish Sauce

Potato

Place the potatoes, whole and unpeeled, in a large sauce pot.

Ingredients you will need

Potato

Sauce

Equipment you will use

Pot

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.

Ingredients you will need

Potato

Water

Salt

Equipment you will use

Pot

When the potatoes are cooked through, strain them, and set them aside to cool for 10 minutes or so.

Ingredients you will need

Potato

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.

Ingredients you will need

Potato

Cream

Milk

Equipment you will use

Potato Ricer

Sauce Pan

Put the riced potatoes in a heavy-bottomed pan.

Ingredients you will need

Potato

Equipment you will use

Frying Pan

Heat them over medium heat a few minutes, stirring continuously with a wooden spoon, to dry them out a little.

Equipment you will use

Wooden Spoon

Add the butter slowly, stirring constantly. Season with 2 teaspoons salt.

Ingredients you will need

Butter

Salt

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.

Ingredients you will need

Seasoning

Butter

Cream

Combine the crme frache and horseradish in a small bowl. Season with teaspoon salt and pepper. Taste for balance and seasoning.

Ingredients you will need

Salt And Pepper

Horseradish

Seasoning

Equipment you will use

Bowl

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Equipment

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Beef Short Ribs. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. The Francis Ford Coppola Diamond Collection Merlot with a 4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.