January 2022
Braised Spiced Short Ribs with Horseradish Potatoes, Paired with Great Frogs Onward
These slow cooked short ribs with herbs and spices are not only mouth watering but nearly melt in your mouth! This is not a fast meal, but one that takes a bit a time, and worth every minute. The majority of the time needed for this meal is in the 2-1/2 to 3 hours of oven time. You could prepare this meal on a day you will be home, a Sunday perhaps. Many do not remember the time and love that went into Sunday afternoon meals. I have fond memories of the times my mother spent preparing these lovely meals, always made with love. The creamy mashed potatoes are spiked with horseradish for a little zing. The wine chosen to accompany this entrée is Great Frogs delicious full bodied Onward. Onward’s full body and boldness hold up to the star anise and herbs in the beef short ribs. I hope you enjoy this meal as much as I did!
Enjoy!
What You’ll Need
serves 4-6
4 pounds beef short ribs, about 3- 4 in. long*
About 1/2 tbsp. kosher salt
About 1/2 tbsp.freshly ground black pepper
2 tablespoons olive oil, divided
1 cup coarsely chopped onion
1 cup coarsely chopped carrot
1 cup coarsely chopped celery
3/4 cup Red wine
1/2 cup dry Sherry
1 Bay leaf
1/2 tbsp fresh thyme
1/2 cinnamon stick
1/4 star anise pod
1 tablespoon flour
1/2 -1 tbsp tomato paste
1/2 -1 tbsp soy sauce
About 2 cups reduced-sodium beef broth
Method
RIBS
Preheat oven to 300°. Rinse and dry short ribs. Sprinkle all over with 1/2 tbsp. each salt and pepper. Dust ribs with flour. Add 1 tbsp. oil to a large, deep ovenproof pot over medium-high heat. Working in batches, brown short ribs all sides, about 5 minutes per batch, transferring to a bowl, set aside.
Add chopped onion and carrot, to pot and cook, stirring often, until vegetables are beginning to brown, 6-7 minutes. Spoon out any remaining fat, then pour in wine and sherry, scraping up the brown bits from the bottom of pan. Raise heat to high bringing to a boil, reducing liquid by 1/2 or until slightly syrupy. Add herbs and spices, tomato paste, soy sauce and beef stock; bring to boil. Return short ribs and any accumulated juices to pot. Liquid should just cover them; add a little more broth if necessary. Cover and bake until meat is very tender when pierced, 2 1/2 -3 hours.
Lift ribs from cooking liquid, cover, and keep warm. Strain liquid into a wide pan, skim off fat*, )You don’t want your sauce greasy), and boil until sauce is reduced to about 2 cups and/or coats the back of a spoon, about 15 minutes.
Arrange ribs atop mashed potatoes ( recipe below), and drizzle with sauce. Serve remaining sauce on the side, if desired.
* You may choose to refrigerate the sauce at this point until fat chills and separates, making it easier to remove.
* Veggie option: roast carrots and baby onions and serve with ribs
Horseradish Potatoes
Prepare potatoes while Ribs are baking. Prep time, 1 hr
2-1/2 lbs Russet, Red or Golden potatoes
3/4 - 1 cup whipping cream or half & half
1/2 stick of butter
4-6 tbsp creamy-style prepared horseradish
1/2 tbsp kosher salt, approx .
1/4 tsp white pepper, approx.
Method
Boil potatoes in water until tender (about 25 min), drain, stir over heat until completely dry.
Meanwhile, heat cream or 1/2 and 1/2 in a heavy-bottomed pan over medium heat until just simmering.
Place potatoes, butter, and horseradish into bowl and cream together, by hand or with a mixer. When creamy, no lumps, slowly add heated cream until smooth and creamy.
Notes: * A variety of green vegetable will be good choices, broccoli, sautéed Kale, Green salad,
be creative!
* recipes credits go to Sunset Magazine