Red Wine Braised Short Ribs with Creamy Puree & Shaved Spring Vegetables

By Drjt

Ingredients

• Short Ribs
• 2 lb. Beef short ribs
• 2 Bottles Red wine
• 3 each Onion large dice
• 1 each Carrot chopped
• 1 each Celery chopped
• 1 each Head of garlic
• 1 Tbs Tomato paste
• 1 each Bay leaf
• 1 Tbl Black peppercorns
• 2 Sprigs Fresh thyme Pomme Puree
• 3 Lbs. Yukon Gold potatoes
• 1/2 Lb. Cold diced butter
• 1/2 Cup Hot milk
• Salt and Pepper to taste
• Vegetables
• 4 each Red radishes
• 8 each Spears of asparagus
• 2 each Ribs of celery
• 1 each Fresh horseradish
• 1 bunch Flat leaf Italian parsley
• 1 each Lemon - juiced
• 3 Tbs Extra virgin olive oil

Details

Servings 4
Adapted from hopeandgracewines.com

Preparation

Step 1

Season the short ribs with salt and pepper. Sear the short ribs in a hot roasting pan with canola oil until they are brown all over. Remove the short ribs from the pan. Add the chopped vegetables to the hot pan and roast them until they start to brown. Add the tomato paste to the vegetables and allow the tomato paste to cook in to the vegetables. Add the two bottles of red wine to the pan along with the thyme, peppercorns, bay leaf and allow it to reduce in volume by 1/3.
Place the ribs back into the roasting pan. Cover the pan with aluminum foil and place in a 325° oven. Cook for 3-4 hours until the bones fall away from the meat.
Place the peeled potatoes in salted cold water and bring then to a boil. Reduce the heat to a simmer and cook until the knife goes in and out of the potatoes easily. Strain the potatoes and put them through a potato ricer. Heat the milk and add to the riced potatoes along with the diced cold butter. Mix the three ingredients together with salt and pepper. Set aside and keep warm.

Using a vegetable peeler, shave the vegetables into ribbons. Pick the leaves of parsley. Place all in the bowl, cover with a towel and place in the refrigerator. Pull the short ribs out of the oven and allow to cool. Carefully remove the ribs out of the liquid and cut into desired portions. Strain the braising liquid through a fine mesh strainer. Place in a sauce pot and reduce by 1/3 on the stove over medium heat. Place the pomme puree in the middle of the plate. Place the short rib over the puree. Toss the fresh crunchy vegetables in lemon juice and olive oil, season with salt and pepper. Place the vegetables over and around the short rib. With a hand grater, grate some fresh horseradish over the whole plate and spoon the reduced sauce around. Serves 4.