Braised Beef Short Ribs with Potato Puree, Swiss Chard, and Horseradish Cream

Recipe-2612

Course Main Dishes Total Time A Day Or More

Ingredients in this Recipe

1 cup diced onion
1 tablespoon freshly cracked black pepper
1 tablespoon plus 1 teaspoon thyme leaves, and 4 whole sprigs thyme
1/3 cup diced carrot
1/3 cup diced celery
1½ cups port
1½ pounds russet potatoes
1½ pounds Yukon Gold potatoes
2 bunches Swiss chard, cleaned, center ribs removed
2 tablespoons balsamic vinegar
2½ cups hearty red wine
3 dozen small pearl onions
4 sprigs flat leaf parsley
6 beef short ribs, 14 to 16 ounces each (ask for 3 bone centercut)
6 cups beef or veal stock
8 ounces (2 sticks) unsalted butter, cut into chunks
Horseradish cream (recipe follows)
Kosher salt and freshly ground black pepper
Potato purée (recipe follows)
½ cup extra virgin olive oil
¾ cup creme fraiche
¾ cup whole milk

Recipe Preparation

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