Honey And Vinegar Braised Short Ribs With Spinach Recipes

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BRAISED BEEF SHORT RIBS WITH SPINACH & HORSERADISH CREAM



Braised Beef Short Ribs With Spinach & Horseradish Cream image

This recipe is from the November 2001 issue of Gourmet Magazine. It is from the "You Asked for It" Column and was adapted from Lucques in Los Angeles. You will need to do some advance prep for the ribs (overnight) so plan accordingly. It is a bit fussy, but it is so yummy it hurts.

Provided by Chef Regina V. Smith

Categories     Meat

Time 11h

Yield 8 serving(s)

Number Of Ingredients 25

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

Steps:

  • Prepare short ribs:.
  • Press peppercorns onto short ribs and put in a large roasting pan. Scatter thyme sprigs over ribs, then chill, covered, for 8 hours, or overnight. Remove thyme sprigs and reserve.
  • Preheat oven to 350°F.
  • Sprinkle ribs with Kosher salt. Heat oil in a deep 12 inch heavy skillet over moderately high heat until it is hot but not smoking. Brown the ribs in two batches on all sides, transferring meat sides up to a roasting pan.
  • Add onion, clelery, and carrot to the skillet and saute, stirring and scraping up the brown bits in pan, until the vegetables are golden brown, about 8 minutes. Add white wine, Port, vinegar, bay leaf, parsley, and reserved thyme sprigs and boil until mixture is reduced to about 3/4 cup, about 20 minutes. Add stock and bring to a boil, then ladles over short ribs in roasting pan (liquid will come about halfway up ribs).
  • Cover the pan tightly with 2 layers of foil and braise short ribs in the middle ot oven until meat is tender and almost falling off the bone, 2 to 3 hours (depending on the size of the ribs). Uncover roasting pan and roast ribs until they are slightly browned, about 15 minutes more.
  • Remove from oven, then tent with foil and let stand for 10 minutes. Transfer ribs to a platter and keep warm, covered.
  • Pour liquid in roasting pan through a fine sieve into a bowl, then skim off the fat. (Liquid should measure 1 cups, but you may have more. If so, transfer liquid to a small saucepan and boil until reduced to 1 cup.)
  • Make potato puree while short ribs braise:.
  • Cover unpeeled potatoes with salted cold water by 1 inch in a 6 to 8 quart saucepan. Simmer potatoes, uncovered, until tender, about 25 minutes. Drain in a colander and cool 15 minutes, then peel potatoes while they are still very warm. Heat milk and cream until warm in a large heavy saucepan over low heat, then force peeled potatoes through a potato ricer into the saucepan. Add butter a few pieces at a time, stirring until incorporated before adding next few pieces. Season the puree with salt and keep warm, covered.
  • Prepare spinach while ribs are standing:.
  • Heat olive oil in clean 12 inch heavy skillet over moderately high heat until hot but not smoking, then suate shallots, stirring, until golden, about 4 minutes. Add spinach and saute stirring, until just wilted, about 2 minutes. Season with salt.
  • Make horseradish cream:.
  • Stir together creme fraiche and horseradish.
  • Serve each rib on potato puree with spinach, then drizzle with cooking liquid and top with a dollop of horseradish cream.
  • Cooks note: The ribs can be made one day ahead. Cool, uncovered, in roasting pan, then chill, covered. Reheat, covered, in a 350 F oven until heated through.

Nutrition Facts : Calories 687.2, Fat 46.4, SaturatedFat 24.8, Cholesterol 114.2, Sodium 969.1, Carbohydrate 42.4, Fiber 5.1, Sugar 7.9, Protein 6.9

HONEY AND VINEGAR-BRAISED SHORT RIBS WITH SPINACH



Honey and Vinegar-Braised Short Ribs with Spinach image

Provided by Alex Stratta

Categories     Beef     Leafy Green     Onion     Vegetable     Bake     Braise     Beef Rib     Celery     Carrot     Winter     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 16

2 tablespoons olive oil
4 1/2 pounds beef short ribs
1 cup chopped carrots
1 cup chopped onion
1 cup chopped celery
8 garlic cloves, chopped
1/4 cup honey
1/2 cup red wine vinegar
4 cups canned low-salt chicken broth
1 750-ml bottle dry red wine
1/2 cup ruby Port
1 1/2 tablespoons chopped fresh thyme
1 bay leaf
3 tablespoons butter, room temperature
1 tablespoon all purpose flour
2 6-ounce packages baby spinach leaves

Steps:

  • Preheat oven to 350°F. Heat oil in heavy large pot over high heat. Sprinkle ribs with salt and pepper. Working in batches, brown ribs, turning occasionally, about 10 minutes. Return all ribs to pot. Add carrots, onion, celery and garlic to ribs; cook 5 minutes, stirring occasionally. Add honey; cook 2 minutes, stirring occasionally. Add vinegar and boil until most of liquid is absorbed, stirring occasionally, about 8 minutes. Add broth, red wine, Port, thyme and bay leaf and boil 5 minutes. Cover; transfer to oven. Bake until meat almost falls off bone, stirring occasionally, about 2§ hours.
  • Using tongs, transfer ribs to large bowl. Boil cooking liquid until slightly reduced, stirring occasionally, about 10 minutes. Season with salt and pepper. Mix 1 tablespoon butter and flour in small bowl. Add to sauce; whisk to blend. Boil until thickened, 3 minutes. Mix in ribs. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and chill. Rewarm over medium heat before continuing.) Melt 2 tablespoons butter in another large pot over medium-high heat. Add spinach; cook until just wilted, stirring occasionally, 3 minutes. Season with salt and pepper. Divide spinach among plates. Top with ribs and sauce.

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