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