Braised Beef Short Ribs w/ Mashed Potatoes and Horseradish Cream

Ingredients:

For the beef short ribs:

• 3 lb. bone-in short ribs

• Salt and pepper

• 2 T. olive oil

• 1 medium onion, diced

• 1 carrot, diced

• 1 celery rib, diced

• 1 oz. balsamic vinegar

• 1 C. port

• 2 C. hearty red wine

• 6 C. chicken or beef stock

• 1 bay leaf

• 4 thyme sprigs

• Kosher salt and freshly ground black pepper

For the mashed potatoes:

• 3 lb. high starch potatoes, peeled and cut in half

• 1 C. whole milk

• 6 oz. unsalted butter

• Salt and pepper

For the horseradish cream:

• 3/4 C. creme fraiche

• 2 T. prepared horseradish

• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Season the short ribs with thyme, black pepper, and salt.
3. Heat the olive oil over medium-high heat in a heavy pot. Brown the short ribs until seared and golden brown on all sides. Remove the short ribs from the pot and set aside.
4. Add the onions to the pot and caramelize. Add the carrot and celery and continue to cook for 2 minutes.
5. Follow by adding the balsamic vinegar, port, and red wine. Reduce by half.
6. Add the short ribs and stock, bay leaf, and thyme sprigs to the pot.
7. Cover the pot and place it in the oven. Braise for 4 hours at 325°F (165°C).
8. About one hour before the beef is done, prepare the mashed potatoes. Place the potatoes in a large sauce pot and add 2 tablespoons of salt. Fill the pot with cold water and bring the potatoes to a boil over high heat. Turn the heat down to low and simmer until tender.
9. When the potatoes are cooked through, strain them. Mash the potatoes with butter, then add warm milk to adjust consistency —season with salt and pepper.
10. For the horseradish cream, combine the creme fraiche and horseradish in a small bowl—season with salt and pepper.
11. Serve the braised beef short ribs with mashed potatoes and horseradish cream on the side.

Enjoy!