Spanish
& Italian Reds:
Juniper-Braised Beef Short Ribs with Horseradish Whipped Yukon Gold
Potatoes and Pan Juices
WHY:
This is great comfort food. The ribs have a delicious flavor that has
broad appeal. This dish is similar to the Mediterranean reds in that
it is straightforward, honest food, without any strong, eccentric flavors.
The juniper gives a nice aromatic quality. The horseradish in the potatoes
is a softer approach to comfort food.
Yield: 6 appetizer portions or 2-3 entrée portions
Juniper-Braised Beef Short Ribs
- Three
12-ounce beef short ribs
- Seasoned
flour
- 1/4
cup olive oil
- 1/4
cup onions, diced
- 1/4
cup celery, diced
- 1/4
cup carrot, diced
- 1/4
cup parsnip, diced
- 1/4
cup rutabaga, diced
- 1 Tablespoon
garlic, minced
- 1/2
cup tomato, diced
- 1 Tablespoon
whole juniper berries, toasted
- 3 sprigs
fresh thyme
- 1 cup
full-bodied red wine
- 2 cups
beef stock
Horseradish
Whipped Yukon Gold Potatoes
- 1 pound
Yukon gold potatoes, peeled and skins reserved
- 1/4
pound butter
- 1/4
cup milk
- 1 Tablespoon
fresh horseradish, finely grated
- Salt
and freshly ground black pepper to taste
Garnish
- 1 teaspoon
carrots, cut into very small dice, blanched and shocked in ice water
- 1 teaspoon
rutabaga, cut into very small dice, blanched and shocked in ice water
- 1 teaspoon
chives, minced
Dust short
ribs with seasoned flour and brown in olive oil over high heat in heavy-bottomed
pan. Remove from pan, add vegetables and sauté for five minutes, stirring
frequently. Add tomatoes, red wine, stock, juniper berries and thyme.
Bring to simmer.
Remove from stove. Lay ribs on top of vegetables, cover and braise at
300°F for approximately 2 hours or until tender.
Boil Yukon potatoes and mash with butter, milk and horseradish. Season
with salt and pepper and reserve warm. Bake or fry skins until crispy.
Uncover ribs. Bones should pull away. Reserve meat warm. Strain pan
juices into saucepan. Reduce by approximately one-third or to desired
consistency. Season to taste.
Cut ribs in half for 6 appetizer portions. Arrange on serving plates
with mashed potatoes. Drizzle with pan juices and garnish with crispy
skins and diced vegetables
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