Suzanne Goins Braised Beef Short Ribs Wspinach And Horseradish Cream Food

BRAISED BEEF SHORT RIBS WITH SPINACH & HORSERADISH CREAM

Steps:

• Prepare short ribs:.
• Press peppercorns onto short ribs and put in a large roasting pan. Scatter thyme sprigs over ribs, then chill, covered, for 8 hours, or overnight. Remove thyme sprigs and reserve.
• Preheat oven to 350°F.
• Sprinkle ribs with Kosher salt. Heat oil in a deep 12 inch heavy skillet over moderately high heat until it is hot but not smoking. Brown the ribs in two batches on all sides, transferring meat sides up to a roasting pan.
• Add onion, clelery, and carrot to the skillet and saute, stirring and scraping up the brown bits in pan, until the vegetables are golden brown, about 8 minutes. Add white wine, Port, vinegar, bay leaf, parsley, and reserved thyme sprigs and boil until mixture is reduced to about 3/4 cup, about 20 minutes. Add stock and bring to a boil, then ladles over short ribs in roasting pan (liquid will come about halfway up ribs).
• Cover the pan tightly with 2 layers of foil and braise short ribs in the middle ot oven until meat is tender and almost falling off the bone, 2 to 3 hours (depending on the size of the ribs). Uncover roasting pan and roast ribs until they are slightly browned, about 15 minutes more.
• Remove from oven, then tent with foil and let stand for 10 minutes. Transfer ribs to a platter and keep warm, covered.
• Pour liquid in roasting pan through a fine sieve into a bowl, then skim off the fat. (Liquid should measure 1 cups, but you may have more. If so, transfer liquid to a small saucepan and boil until reduced to 1 cup.)
• Make potato puree while short ribs braise:.
• Cover unpeeled potatoes with salted cold water by 1 inch in a 6 to 8 quart saucepan. Simmer potatoes, uncovered, until tender, about 25 minutes. Drain in a colander and cool 15 minutes, then peel potatoes while they are still very warm. Heat milk and cream until warm in a large heavy saucepan over low heat, then force peeled potatoes through a potato ricer into the saucepan. Add butter a few pieces at a time, stirring until incorporated before adding next few pieces. Season the puree with salt and keep warm, covered.
• Prepare spinach while ribs are standing:.
• Heat olive oil in clean 12 inch heavy skillet over moderately high heat until hot but not smoking, then suate shallots, stirring, until golden, about 4 minutes. Add spinach and saute stirring, until just wilted, about 2 minutes. Season with salt.
• Make horseradish cream:.
• Stir together creme fraiche and horseradish.
• Serve each rib on potato puree with spinach, then drizzle with cooking liquid and top with a dollop of horseradish cream.
• Cooks note: The ribs can be made one day ahead. Cool, uncovered, in roasting pan, then chill, covered. Reheat, covered, in a 350 F oven until heated through.

STOUT-BRAISED SHORT RIBS WITH HORSERADISH & CARROTS

Steps:

• Heat the oven to 160C/140C fan/gas 2. Heat the oil in a casserole dish and brown the short ribs well on all sides - this will take about 10 mins. Remove the ribs to a plate, then fry the onion and celery in the dish for 5 mins. Stir in the herbs and flour, and cook for a few minutes, then stir in the sugar, stout and stock, and bring to a simmer. Add the horseradish cream and some seasoning, then nestle the ribs into the sauce. Cover the pan and cook in the oven for 1 hr.
• Peel the carrots, keeping them whole. Remove the stew from the oven, stir gently and add the carrots. Cover and return to the oven for 2 hrs more until the ribs are tender. You can now serve the stew in a rustic style, as is. Alternatively, gently remove the ribs and carrots to a board. Strain the sauce through a sieve into a saucepan and bring to the boil, skimming off any froth that rises to the surface. Simmer for 5 mins until reduced by a third. Tip the reduced sauce back into the casserole dish, add back the ribs and carrots, and simmer for a few minutes to reheat the meat. Divide between plates and serve.

BIG BROWN BRAISED SHORT RIBS WITH HORSERADISH

Steps:

• Preheat the oven to 375°F.
• Season the ribs generously with salt. Coat a large wide pan with olive oil and bring to high heat. Add the ribs to the pan and brown very well on all sides-this is an EXTREMELY important step in the development of big brown flavors. It may take up to 20 minutes-don't rush it!
• While the ribs are browning, put the onions, carrots, celery, mushrooms, and garlic in a food processor and purée to a coarse paste; set aside.
• When the ribs are very brown on all sides, remove them from the pan. Ditch the fat, add a bit of fresh olive oil, and add the puréed veggies to the pan. Season generously with salt and cook over medium-high heat until the veggies are very brown and a crud has formed on the bottom of the pan, 8 to 10 minutes. Scrape the crud and let it reform. Don't rush this step.
• Add the tomato paste and prepared horseradish and cook, stirring frequently, until it starts to brown, 1 to 2 minutes.
• Add the wine, bring it to a boil (BTB), and stir frequently to scrape the crud from the bottom of the pan (this is the big-money flavor). Continue cooking until reduced by half, 3 to 4 minutes.
• Return the ribs to the pan and add enough water to barely cover the meat. Toss in the bay leaves and thyme bundle, cover the pan with aluminum foil, and cook in the oven for 2 1/2 hours. Check the ribs every 45 minutes to make sure they are still covered in liquid; if the liquid has reduced too much, add more water. Turn the ribs after about 1 hour and continue cooking.
• Remove the foil during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When the meat is done it should be very tender but not falling apart. To serve, remove the bay leaves and thyme bundle and spoon the sauce over the ribs and sprinkle with the chives and freshly grated horseradish for an extra kick.

HONEY AND VINEGAR-BRAISED SHORT RIBS WITH SPINACH

Steps:

• Preheat oven to 350°F. Heat oil in heavy large pot over high heat. Sprinkle ribs with salt and pepper. Working in batches, brown ribs, turning occasionally, about 10 minutes. Return all ribs to pot. Add carrots, onion, celery and garlic to ribs; cook 5 minutes, stirring occasionally. Add honey; cook 2 minutes, stirring occasionally. Add vinegar and boil until most of liquid is absorbed, stirring occasionally, about 8 minutes. Add broth, red wine, Port, thyme and bay leaf and boil 5 minutes. Cover; transfer to oven. Bake until meat almost falls off bone, stirring occasionally, about 2§ hours.
• Using tongs, transfer ribs to large bowl. Boil cooking liquid until slightly reduced, stirring occasionally, about 10 minutes. Season with salt and pepper. Mix 1 tablespoon butter and flour in small bowl. Add to sauce; whisk to blend. Boil until thickened, 3 minutes. Mix in ribs. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and chill. Rewarm over medium heat before continuing.) Melt 2 tablespoons butter in another large pot over medium-high heat. Add spinach; cook until just wilted, stirring occasionally, 3 minutes. Season with salt and pepper. Divide spinach among plates. Top with ribs and sauce.