Braised short rib with horseradish whipped potatoes and roasted carrots
Braised short rib with horseradish whipped potatoes and roasted carrots

Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, braised short rib with horseradish whipped potatoes and roasted carrots. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

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To begin with this particular recipe, we must prepare a few components. You can have braised short rib with horseradish whipped potatoes and roasted carrots using 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Braised short rib with horseradish whipped potatoes and roasted carrots:
  1. Take 4 meaty short ribs (about 31/2 lbs)
  2. Make ready 1 cup chopped carrots
  3. Make ready 1 cup chopped celery
  4. Take 1 Medium yellow onion chopped
  5. Make ready 4 large garlic cloves chopped
  6. Take 8 oz sliced baby Bella
  7. Prepare 1 cup red wine
  8. Make ready 32 oz Bold beef stock (veal stock if you can find it)
  9. Take 2 tbsp tomato paste
  10. Take Minced flat leaf parsley to finish
  11. Get 1 tbsp dry thyme
  12. Get 2 tbsp ap flour

Pulse the horseradish in a bar blender and add the creme fraiche. The next day, pass through a chinois, season with salt and pepper. Cook the vegetables over medium heat in the olive oil, adding the carrots and turnips first, zucchini last. Short ribs are braised in the oven with carrots and potatoes, along with other vegetables.

Steps to make Braised short rib with horseradish whipped potatoes and roasted carrots:
  1. Add the garlic, mushrooms, carrots, onions and celery to a bowl. I did this the night before to cut down on prep time.
  2. Take the ribs out and let come to room temp, about an hour. Add evo to a large Dutch oven and heat to medium high. Add the short ribs flesh side down and brown. Turn on both sides and brown as well, set to the side.
  3. Add your veggies and scrape up all the brown bits from the bottom, season with salt, pepper and thyme and sauté for about 10 minutes
  4. Add the wine and reduce by half. Add the tomato paste and mix, the 2 tbsp of flour and mix, cook it out for a few minutes.
  5. Add about 3 cups of the beef stock and stir. Add the short ribs flesh side down. Make sure your liquid is right above the meat but not the bone so add more stock if necessary. Cover with the lid and cook on 325 for about 2 1/2 hours or until tender.
  6. Remove the short ribs to heavy duty foil and wrap them up being careful not to let the meat and bone separate, place in the oven on warm while you finish the sauce.
  7. Strain all the liquid through a sieve into a small stock pot and turn the heat up to reduce and thicken the sauce, add a slurry if needed. Season with salt and pepper to taste then take off the heat and serve over the dish.

It's an easy and delicious dish. Heat the oil or shortening in a Dutch oven over high heat; brown short ribs on all sides. Add beef broth to the pot. Classic beef and horseradish, turned into a gastro-pub style dish, with unctuous braised beef and Add the beef ribs and fry, turning regularly, until browned on all sides. How did you roast the potatoes?

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