Braised Beef Short Ribs With Spinach & Horseradish Cream

Jun 09, 2023June 9, 20230 1
Braised Beef Short Ribs With Spinach & Horseradish Cream
in Beef

Prep

35 min

Cook

3 hrs

Ready In

3 hrs 35 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 tablespoons black peppercorns , cracked
8 beef short ribs ( approx 5 1/4 lb . )
6 fresh thyme sprigs
1 tablespoon kosher salt
2 tablespoons vegetable oil
1 cup chopped sweet onion
1/4 cup chopped celery
1/4 cup chopped carrot
2 cups dry white wine
1 1/2 cups ruby port
2 tablespoons balsamic vinegar
1 bay leaf ( not California )
3 fest flat-leaf parsley sprigs
3 cups veal stock or 3 cups beef stock
1 1/2 lbs russet potatoes ( baking )
1 1/4 lbs yellow fleshed potatoes
3/4 cup whole milk
3/4 cup heavy cream
1 cup unsalted butter , cut into tablespoon pieces
3 tablespoons olive oil
4 medium shallots , thinly sliced
15 ounces Baby Spinach
1/2 cup creme fraiche
1 tablespoon prepared horseradish ( to taste )
fresh thyme sprig

Nutrision Information

Servings Per Recipe
6
Calories
1176
Sugar
8g
Fat
82g
Braised Beef Short Ribs With Spinach & Horseradish Cream is a classic comfort food dish that features slow-cooked, melt-in-your-mouth beef short ribs in a rich and flavorful sauce. The addition of creamy mashed potatoes, sautéed spinach, and a tangy horseradish cream make this a satisfying and delicious meal. While this dish requires a bit of time and effort, it is well worth it for the ultimate comfort food experience.

Instructions

1.Preheat the oven to 350 degrees F.
2.Using a mortar and pestle, coarsely grind the peppercorns.
3.Season the short ribs with the ground peppercorns, thyme sprigs, and kosher salt.
4.In a large Dutch oven, heat the vegetable oil over medium-high heat until hot.
5.Brown the short ribs on all sides, about 4 minutes per side.
6.Transfer the short ribs to a plate.
7.Add the chopped onion, celery, and carrot to the Dutch oven and cook until the vegetables are slightly softened, about 5 minutes.
8.Add the wine, port, balsamic vinegar, bay leaf, parsley sprigs, and veal stock to the Dutch oven and bring to a boil, scraping up any browned bits from the bottom.
9.Return the short ribs to the Dutch oven and cover with the lid.
10.Bake in the oven for 2 1/2 to 3 hours, or until the meat is fork-tender and falls off the bone.
11.In a large pot of boiling salted water, cook the Russet potatoes and the yellow potatoes until tender, about 25 minutes.
12.Drain the potatoes and return them to the pot.
13.Add the milk, heavy cream, unsalted butter, and salt to the pot and mash the potatoes until they are smooth.
14.In a large skillet, heat the olive oil over medium heat until hot.
15.Add the thinly sliced shallots and cook, stirring occasionally, until the shallots are golden brown and crispy, about 6 minutes.
16.Add the baby spinach and cook, stirring constantly, until the spinach is wilted, about 2 minutes.
17.In a small bowl, whisk together the crème fraîche and prepared horseradish until smooth.
18.Serve the short ribs with the mashed potatoes, spinach, and horseradish cream, garnished with a thyme sprig if desired.

PROS

This dish is savory and tender, with a rich and flavorful sauce.

Perfect for a special occasion or a comforting meal on a cool day.

CONS

This dish is time-consuming to make and requires many ingredients.

It is high in calories, fat, and sodium, so it should be enjoyed in moderation.

HEALTH & BENEFITS

Beef short ribs are a good source of protein, iron, and zinc.
Spinach is high in vitamins A and C, iron, and antioxidants.
Horseradish has been shown to improve digestion and reduce inflammation.

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