Serves 4
Ingredients
Short Ribs
- 4 single-bone or boneless beef short ribs
- salt and pepper to taste
- 1 cup diced mirepoix (onion, carrot and celery)
- 2 cloves garlic
- 2 sprigs thyme
- 3 cups veal or beef stock
- 2 cups Mill House Brewing Company Velvet Panda Stout
Purée
- 2 Yukon Gold potatoes, peeled and diced
- 1 large celeriac (celery root), peeled and diced
- 11/2 cups water
- 11/2 cups milk
- 2 tablespoons butter
- salt and pepper to taste
Vegetables
- 1 tablespoon butter
- 2 cups cipollini onions, peeled
- 8 to 10 baby carrots, peeled
- 1/4 cup veal or beef stock
- 1 tablespoon prepared horseradish
Method
Preheat oven to 325˚F.
- Season each short rib with salt and pepper and either brown in a large skillet until golden brown on each side or grill until desired grill marks appear.
- Place short ribs in a heavy braising pot and add the remaining ingredients. Bring to a boil over high heat.
- When the mixture comes to a boil, remove from heat, cover with aluminum foil and place in a 325˚F oven until fork tender, about 4 to 5 hours.
For the pureé
- Place potatoes and celeriac in a pot with the water and milk. Boil until fork tender.
- Remove from heat. Strain liquid and reserve.
- Purée the cooked vegetables in food processor with the butter; adjust seasoning with salt and pepper.
- Add the reserved liquid until the purée is smooth but not runny.
For the vegetables
- In large sauté pan, melt butter and sauté onions and carrots until golden brown on the outside and tender inside.
- Add veal or beef stock and horseradish. Stir well and continue to cook until the liquid is reduced and a sticky glaze forms around vegetables.
To serve: Plate the short ribs, purée and vegetables together.
