Braised Beef Shortribs With Young Spinach And Horseradish Cream

By Shash

Ingredients

• For the beef
• • 8 each 14-16 oz. beef shortribs marinated overnight in cracked black pepper and thyme sprigs
• • 1 cup medium dice onion
• • 1/4 cup medium dice celery
• • 1/4 cup medium dice carrot
• • 3 sprigs italian flat-leaf parsley
• • 6 sprigs of thyme
• • 1 bay leaf
• • 2 tablespoons balsamic vinegar
• • 1/2 bottle hearty red wine
• • 1 1/2 cup port
• • 6 cups veal or beef stock
• For the potato puree
• • 4 large russet potatoes
• • 4 large yukon gold potatoes
• • 4 tablespoons kosher salt for boiling the potatoes
• • 3 teaspoons kosher salt for seasoning the puree
• • 1 cup cream
• • 1 cup milk
• • 1 pound unsalted butter, cut into chunks
• For the vegetables
• • 4 cups young spinach, cleaned
• • 4 shallots, sliced thin
• For the horseradish cream
• • 1/2 cup creme fraiche
• • 1 tablespoon prepared horseradish or more to taste
• Mix together and add lemon, if desired.

Preparation

Step 1

For the beef
• 8 each 14-16 oz. beef shortribs marinated overnight in cracked black pepper and thyme sprigs
• 1 cup medium dice onion
• 1/4 cup medium dice celery
• 1/4 cup medium dice carrot
• 3 sprigs italian flat-leaf parsley
• 6 sprigs of thyme
• 1 bay leaf
• 2 tablespoons balsamic vinegar
• 1/2 bottle hearty red wine
• 1 1/2 cup port
• 6 cups veal or beef stock
For the potato puree
• 4 large russet potatoes
• 4 large yukon gold potatoes
• 4 tablespoons kosher salt for boiling the potatoes
• 3 teaspoons kosher salt for seasoning the puree
• 1 cup cream
• 1 cup milk
• 1 pound unsalted butter, cut into chunks
For the vegetables
• 4 cups young spinach, cleaned
• 4 shallots, sliced thin
For the horseradish cream
• 1/2 cup creme fraiche
• 1 tablespoon prepared horseradish or more to taste