Braised Beef Short Ribs With Spinach & Horseradish Cream
Ready In: 11 hrs
Serves: 8
Ingredients
For short ribs
- 2 tablespoons black peppercorns, cracked
- 8 beef short ribs (approx 5 1/4 lb.)
- 6 fresh thyme sprigs
- 1 tablespoon kosher salt
- 2 tablespoons vegetable oil
- 1 cup chopped sweet onion
- 1⁄4 cup chopped celery
- 1⁄4 cup chopped carrot
- 2 cups dry white wine
- 1 1⁄2 cups ruby port
- 2 tablespoons balsamic vinegar
- 1 bay leaf (not California)
- 3 fest flat-leaf parsley sprigs
- 3 cups veal stock or 3 cups beef stock
For potato puree
- 1 1⁄2 lbs russet potatoes (baking)
- 1 1⁄4 lbs yellow fleshed potatoes
- 3⁄4 cup whole milk
- 3⁄4 cup heavy cream
- 1 cup unsalted butter, cut into tablespoon pieces
For spinach
- 3 tablespoons olive oil
- 4 medium shallots, thinly sliced
- 15 ounces Baby Spinach
For horseradish cream
- 1⁄2 cup creme fraiche
- 1 tablespoon prepared horseradish (to taste)
Garnish
- fresh thyme sprig
Directions
- Prepare short ribs:
- Press peppercorns onto short ribs and put in a large roasting pan. Scatter thyme sprigs over ribs, then chill, covered, for 8 hours, or overnight. Remove thyme sprigs and reserve.
- Preheat oven to 350°F.
- Sprinkle ribs with Kosher salt. Heat oil in a deep 12 inch heavy skillet over moderately high heat until it is hot but not smoking. Brown the ribs in two batches on all sides, transferring meat sides up to a roasting pan.
- Add onion, clelery, and carrot to the skillet and saute, stirring and scraping up the brown bits in pan, until the vegetables are golden brown, about 8 minutes. Add white wine, Port, vinegar, bay leaf, parsley, and reserved thyme sprigs and boil until mixture is reduced to about 3/4 cup, about 20 minutes. Add stock and bring to a boil, then ladles over short ribs in roasting pan (liquid will come about halfway up ribs).
- Cover the pan tightly with 2 layers of foil and braise short ribs in the middle ot oven until meat is tender and almost falling off the bone, 2 to 3 hours (depending on the size of the ribs). Uncover roasting pan and roast ribs until they are slightly browned, about 15 minutes more.
- Remove from oven, then tent with foil and let stand for 10 minutes. Transfer ribs to a platter and keep warm, covered.
- Pour liquid in roasting pan through a fine sieve into a bowl, then skim off the fat. (Liquid should measure 1 cups, but you may have more. If so, transfer liquid to a small saucepan and boil until reduced to 1 cup.)
- Make potato puree while short ribs braise:
- Cover unpeeled potatoes with salted cold water by 1 inch in a 6 to 8 quart saucepan. Simmer potatoes, uncovered, until tender, about 25 minutes. Drain in a colander and cool 15 minutes, then peel potatoes while they are still very warm. Heat milk and cream until warm in a large heavy saucepan over low heat, then force peeled potatoes through a potato ricer into the saucepan. Add butter a few pieces at a time, stirring until incorporated before adding next few pieces. Season the puree with salt and keep warm, covered.
- Prepare spinach while ribs are standing:
- Heat olive oil in clean 12 inch heavy skillet over moderately high heat until hot but not smoking, then suate shallots, stirring, until golden, about 4 minutes. Add spinach and saute stirring, until just wilted, about 2 minutes. Season with salt.
- Make horseradish cream:
- Stir together creme fraiche and horseradish.
- Serve each rib on potato puree with spinach, then drizzle with cooking liquid and top with a dollop of horseradish cream.
- Cooks note: The ribs can be made one day ahead. Cool, uncovered, in roasting pan, then chill, covered. Reheat, covered, in a 350 F oven until heated through.
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