| Braised
Short Ribs of Beef with Creamy Horseradish Potatoes |
|
|
Yield:
Serves 4
For
the Short ribs:
- 4
16 oz. Short rib of Beef
- 1/2
cup Onion
- 2
Garlic Cloves
- 1/2
cup Carrot
- 2
Tablespoons Thyme
- 1/4
cup Lavender Honey
- 1/2
cup Sherry Vinegar
- 1
bottle Rich Red Wine
- 1
quart Chicken Stock
- 2
Tablespoons Butter
- 2
Tablespoons Olive Oil
- Salt
and Pepper to taste
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| Preparing
the Short ribs:
Preheat
an oven to 300 degrees. Heat a heavy saucepan over high heat.
Season ribs well with salt and pepper. Add olive oil and get to
smoking hot and sear the short ribs well on both sides. Once well
browned, add the diced vegetables. Color until light golden brown.
Add honey and caramelize and deglaze with the vinegar and reduce
until dry. Add the red wine and reduce to one-third. Add the chicken
stock and bring to a boil. Bake in oven until meat is very tender
(should pull off the bone). Reduce cooking liquid until it is
thick and coats the back of a spoon. Strain sauce on to cooked
ribs. Cover and keep warm. Finish with butter just before serving.
|
| For
the Creamy Potatoes:
- 8
Large Idaho Potatoes
- 4
Tablespoons Prepared Horseradish Puree
- 2
quarts Heavy Cream
-
Salt and Pepper to taste
|
| Preparing
the Creamy Potatoes:
Peel
the potatoes and slice them 1/8 inch thick (crosswise). Mix the
horseradish with the cream and seasonings. Toss the sliced potatoes
into cream and coat well. Layer potatoes into a 2-inch deep pan
and cover to 1/4-1/2 inch over potatoes with cream. Bake at 300
degrees for 2 hours or until potatoes are thoroughly cooked and
the top is golden brown. Once cooked, wrap with tin foil and keep
in a warm place until needed. |
|
For
the Candied Shallots:
- 8
Large Shallots
- 1
Tablespoon Honey
- 2
Tablespoons Sherry Vinegar
-
1 cup Port Wine
-
1 Tablespoon Olive Oil
-
Salt and Pepper to taste
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|
Preparing
the Candied Shallots: Heat a sauté pan over medium heat and add
the oil. Allow oil to smoke and add the peeled shallots. Sauté
and lightly color evenly. Season and add honey. Caramelize and
deglaze with vinegar. Reduce until dry, simmering and add the
port wine. Simmer and reduce to a syrup and shallots are thoroughly
cooked. Add the glazed shallots to the short ribs and sauce. |
|
Presenting
the Dish:
Scoop
out a large spoonful of creamy potatoes and place on a plate.
Place the short ribs and shallots around the potatoes and spoon
sauce over meat. Serve hot. |
