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Braised Beef Short Ribs With Horseradish




Source of Recipe


"Sunday Suppers at Lucques," by Suzanne Goin


List of Ingredients




6 beef short ribs, 14 to 16 ounces each
1 tablespoon plus 1 teaspoon thyme leaves, and 4 whole sprigs thyme
1 tablespoon cracked black pepper
3/4 cup crème fraîche
1 tablespoon prepared horseradish
Kosher salt and freshly ground pepper
36 pearl onions
5 tablespoons extra-virgin olive oil
1 cup chopped onion
1/3 cup chopped carrot
1/3 cup chopped celery
2 bay leaves
2 tablespoons balsamic vinegar
1 1/2 cups port
2 1/2 cups hearty red wine
4 cups beef or veal stock
4 sprigs flat-leaf parsley
Sautéed Swiss chard for serving.

Recipe





1. Coat the short ribs with 1 tablespoon thyme and the cracked pepper. Cover and refrigerate overnight.

2. Make the horseradish cream: blend the crème fraîche and horseradish; season with salt and pepper. Preheat the oven to 425 degrees. Take the short ribs out of the refrigerator. After 30 minutes, season them generously with salt.

3. Toss the pearl onions with 2 tablespoons olive oil, 1 teaspoon thyme, 3/4 teaspoon salt and a pinch of pepper. Spread them on a baking sheet and roast until tender. When cool, slip off the skins. Lower the heat to 325 degrees.

4. Heat remaining olive oil in a large sauté pan until almost smoking. Add the ribs and brown on all sides. Transfer to a braising pan, bone-side up, in one layer.

5. Reduce the heat to medium and add the onion, carrot, celery, bay leaves and thyme sprigs. Cook until the vegetables begin to caramelize. Add the vinegar, port and red wine; reduce by half. Add the stock and bring to a boil. Pour over the ribs almost to cover. Add the parsley. Cover tightly with plastic wrap and then aluminum foil. Braise in the oven for 3 hours, or until meat yields easily to a knife.

6. Let the ribs rest for 10 minutes, then transfer them to a baking sheet. Turn up the oven to 400 degrees. Cook the ribs uncovered for 10 to 15 minutes to brown. Strain the broth into a saucepan and skim the fat. If the sauce seems thin, reduce it over medium-high heat. Serve the ribs and juices on a bed of sautéed Swiss chard and the pearl onions, with mashed potatoes and horseradish cream on the side. Serves 6.