Madeira Braised Short Ribs

By Janet-2

Ingredients

• Potato Puree:
• ¼ cup vegetable oil
• 12 12 12 beef short ribs, bone-in
• to and pepper to taste
• 1 1 1 onion, chopped
• 1 1 1 celery stalk, roughly chopped
• 1 1 1 carrot, roughly chopped
• 1 1 1 bottle ruby port (750 ml)
• 1 1 1 ½ quarts veal stock
• Potato puree (see recipe)
• Madeira Truffle sauce-see below
• to chervil sprigs to garnish
• Madeira Truffle sauce
• 2 2 2 tbsp. butter
• 1 1 1 shallot, minced
• 1 1 1 winter truffle, fresh or frozen,
• 3 4 1 3 or 4 finely chopped fresh shiitake mushrooms or 1 tsp. truffle oil
• 2 2 2 cups Madeira
• 2 2 2 cups chicken stock
• 2 2 2 cups veal stock; salt & pepper
• If using truffle oil, add it here. Season with salt and pepper.
• 3 3 3 russet potatoes, peeled
• ¾ cup heavy cream, warmed
• ½ cup butter, cut into small pieces
• 45 potatoes in boiling salted water for 45 min. Drain. Cut into cubes and puree in food processor.
• to to to a simmer in saucepan. Add cream and butter to potatoes. Mix well and season.

Details

Servings 6

Preparation

Step 1

Preheat oven to 350°.
Heat oil in a large Dutch oven over medium high heat. Season the short ribs with salt and pepper and add to the pan. Brown on all sides, turning as needed. This should take about 10 minutes. As the ribs brown, remove them from the pan and set aside.
Add the onion, celery, and carrot to the pan and sauté over medium-high heat until brown, about 8 minutes.
Drain excess fat from the pan. Add the port and boil until reduced about three-quarters, about 30 minutes.

Return the ribs to the pan and add veal stock to cover. If the stock doesn’t completely cover the ribs, add a little water. Bring to a boil. Cover and bake until ribs are tender, about 2- 2 ½ hours.

Remove from oven, uncover and let cool to room temperature. Cover and refrigerate overnight.
Next day. Preheat oven to 350º.

Discard any fat that has solidified on top of the ribs. Bring the ribs to a boil over high heat. Cover and plan in the oven for 10 minutes to warm through. Transfer the ribs to a platter, tent with foil and keep warm.

Place a mound of Potato Puree in the center of each dinner plate. Make a well in the center of the potatoes. Place 2 short ribs in the well and spoon Madeira truffle sauce over the ribs and garnish with chervil.

Serves 6.