Rib Eye With Horseradish Butter And Root Vegetables Recipes

BRAISED SHORT RIBS WITH ROASTED ROOT VEGETABLES

Steps:

• Pat the short ribs dry and allow them to sit at room temperature for 20 minutes. Season with salt and pepper on all sides. Heat a large Dutch oven (or heavy-bottom pot) over medium heat. Add enough olive oil to coat the bottom. When the oil is hot, work in batches to sear the short ribs on all four sides until deeply browned. Transfer the short ribs to a plate and set aside.
• Add the onions and celery to the beef drippings. Season with a good pinch of salt. Cook until softened and slightly brown. Stir in the garlic and continue to cook for a few seconds. Stir in the tomato paste and flour until well combined. Let cook for another minute or so.
• Add the wine and balsamic vinegar. Stir well and bring the liquid to a simmer. Cook for 5 minutes. Pour in the beef stock and add the short ribs back to the pot, along with the herbs. Bring the liquid to a simmer. Reduce the heat to low and cover the pot, leaving a slight crack to allow steam to escape.
• Braise the meat for 3 ½ hours. Stir in the lemon zest. Serve the short ribs & roasted root vegetables (recipe below) over whipped potatoes. Spoon some of the braising liquid over top.
• Preheat the oven to 425°F. Arrange the beets onto a sheet pan and the carrots + turnips onto another.
• Drizzle olive oil over the vegetables and toss well to coat all sides. Spread the vegetables into an even layer (the vegetables should not be on top of each other). Season well with a good pinch of salt and freshly cracked black pepper.
• Roast for 35-40 minutes, or until tender and caramelized.

RIB EYE WITH HORSERADISH BUTTER AND ROOT VEGETABLES

Steps:

• Heat broiler, with rack 8 inches from heat. On a rimmed baking sheet, toss celery root and carrots with oil and arrange in an even layer. Pat steaks dry and add to sheet; season vegetables and steaks with salt and pepper. Broil until vegetables are tender and steaks are browned, 8 to 10 minutes, flipping vegetables halfway through. Tent steaks with foil and let rest 10 minutes.
• Stir together butter, horseradish, and mustard; season with salt and pepper and spread on steaks. Sprinkle with chives to serve.

BUTTER BASTED RIB EYE WITH CRISPY SMASHED POTATOES AND HORSERADISH

Steps:

• Heat a large cast-iron pan over high heat.
• Salt each rib eye on 1 side. Place salt-side down in the pan and sear until brown, about 4 minutes (you may have to do in batches or use multiple pans). Salt the top side of the rib eyes and turn over. Cook until brown on the flip side, about 3 more minutes. Add the butter to the pan and allow to foam. Add garlic and thyme and baste steaks with butter. Cook, flipping every 2 to 3 minutes and continuing to baste, until desired internal temperature is reached, about 10 minutes for medium-rare. Serve with Crispy Smashed Potatoes and Horseradish.
• Preheat oil in a deep fryer to 350 degrees F.
• Cover the fingerling potatoes with cold salted water. Bring to a boil and simmer until tender, about 10 minutes. Strain. Using the back of a spatula or wooden spoon, slightly smash each potato until skin splits and potatoes are about 1/2- to 3/4-inch thick but still intact.
• Deep-fry potatoes until golden brown and crispy, 1 to 2 minutes. Remove to a sheet pan fitted with a rack to drain slightly.
• Add sour cream, horseradish and mayonnaise to a small bowl and stir to combine.
• Transfer potatoes to a serving dish. Drizzle with horseradish cream mixture.