Braised Beef Short Ribs with Potato Purée, Swiss Chard and Horseradish Cream
3 hrs 45 min + overnight seasoningServes 4 generously to 6
Beef short ribs seared and braised in wine, port and stock until fall-apart tender, finished with a crisp roast, served over mashed potatoes and sautéed Swiss chard with horseradish cream.
| prepPreheat oven to 425°F / 220°C | |||||||||||||||
| 6 large beef short ribs, about 14 to 16 oz each | Season ribs, cover, refrigerate overnight | Rest ribs 1 hr, then season with salt at 30 min | Heat Dutch oven 3 min, add oil, heat until smoking | Sear short ribs on all meaty sides, about 45 min | Transfer ribs to plate to rest | Reduce heat, add aromatics, herbs & bay leaves | Cook vegetables 6–8 min until caramelizing | Add balsamic, port & wine, reduce by half | Add stock, bring to boil | Arrange ribs in pot, tuck in parsley, cover tightly | Braise 325°F / 160°C, 3 hrs until fork tender | Rest ribs 10 min in juices, transfer to baking sheet | Roast short ribs 400°F / 200°C, 10–15 min until crisp | Strain broth, press vegetables, skim fat, reduce if needed | Plate chard, arrange ribs on top, spoon juices over |
| 1 tablespoon thyme leaves | |||||||||||||||
| 1 tablespoon freshly cracked black pepper | |||||||||||||||
| 3 dozen small pearl onions | Toss pearl onions with oil, thyme, salt & pepper | Roast pearl onions 425°F / 220°C, 15 min; cool & peel | |||||||||||||
| 120 ml extra-virgin olive oil (for searing and chard) | |||||||||||||||
| 240 ml diced onion | |||||||||||||||
| 80 ml diced carrot | |||||||||||||||
| 80 ml diced celery | |||||||||||||||
| 2 bay leaves | |||||||||||||||
| 4 whole sprigs thyme | |||||||||||||||
| 2 tablespoons balsamic vinegar | |||||||||||||||
| 360 ml port | |||||||||||||||
| 600 ml hearty red wine | |||||||||||||||
| 1.4 liters beef or veal stock | |||||||||||||||
| 4 sprigs flat-leaf parsley | |||||||||||||||
| 2 bunches Swiss chard, cleaned, center ribs removed | Heat sauté pan 2 min, add oil & cooked pearl onions | Add half the Swiss chard, cook 1–2 min until wilting | Add water & remaining chard, season with salt & pepper | Cook chard 2–3 min more, stirring, until tender | |||||||||||
| Kosher salt and freshly ground black pepper | |||||||||||||||
| 180 ml crème fraîche | Combine crème fraîche & horseradish in small bowl | Season horseradish cream with salt & pepper, taste | |||||||||||||
| 1 tablespoon prepared horseradish | |||||||||||||||
| 900 g potatoes, scrubbed (Yukon Gold) | |||||||||||||||
| 115 g unsalted butter, melted | Boil potatoes in saucepan 20–30 min until tender | Drain, rice potatoes into warm saucepan | Stir in butter, whisk in half-and-half, salt & pepper | ||||||||||||
| 240 ml half-and-half, warmed | |||||||||||||||
| 1 1/2 teaspoons table salt | |||||||||||||||
| Ground black pepper | |||||||||||||||
| Chives for garnish (optional) | |||||||||||||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.