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Ingredientes
- 1/4 c. extra virgin olive oil
- 2 lrg onions minced
- 2 med carrots minced
- 2 med celery ribs minced
- 2 Tbsp. chopped garlic
- 2 Tbsp. dry rosemary
- 2 Tbsp. dry thyme
- 2 Tbsp. coarsely-cracked black peppercorns
- 3 x strips orange zest - (3" long)
- 2 bot hearty red wine - (750 ml ea), such as Zinfandel
- 8 x meaty single-rib portions beef short ribs, (1 lb ea), halved crosswise by butcher
- 2 quart veal stock
- 1 1/2 c. pitted Nicoise olives
- 4 x anchovy fillets minced
- 6 med Yukon gold potatoes - (1 1/2 lbs) scrubbed
- 3 Tbsp. fine sea salt plus more to taste
- 6 ounce unsalted butter - (1 1/2 sticks)
- 1/2 c. extra-virgin extra virgin olive oil
- 1/4 c. peeled, grated fresh horseradish
- 1/2 c. freshly-grated Parmigiano-Reggiano cheese (optional) Freshly-grnd black pepper to taste
Direcciones
- Short Ribs: In a large non-reactive pot, heat the oil over medium heat. Add in the onion, carrot, and celery and cook till the vegetables are softened, about 6 min. Stir in the garlic, rosemary, thyme, peppercorns and orange zest. Add in the wine and bring to a boil over high heat. Reduce the heat to low and simmer for 10 min. Cold the marinade completely.
- Place the short ribs in a large non-reactive bowl and add in the cooled marinade. Cover and chill at least overnight, preferably 24 hrs.
- Strain the marinade into a large non-reactive pot and throw away the solids. Bring the marinade to a boil over high heat. Boil till reduced by one-fourth, 20 to 30 min.
- Preheat the oven to 325 degrees. Place the short ribs in a large, flameproof non-reactive casserole (such as enameled cast-iron). Add in the reduced marinade and the veal stock. Bring to a boil over high heat. Cover and bake till the beef is very tender and pulling from the bones, 3 1/2 to 4 hrs. Transfer the beef to a platter and cold. Throw away the bones, trim away any excess fat, and return the beef to the casserole.
- Meanwhile, skim off and throw away the fat on the surface of the cooking liquid. Strain the sauce into a large non-reactive pot and bring to a boil over medium-high heat. Add in the olives and anchovies. Cook, skimming often, till the sauce reduces and is thick sufficient to coat a wooden spoon, about 30 min. Pour the sauce over the short ribs. (The short ribs can be prepared up to 1 day in advance, cooled, covered, and refrigerated.)
- Horseradish Potato Puree: Place the potatoes in a large pot, add in sufficient cool water to cover by 2 inches, and bring to a boil over high heat. Add in the 3 Tbsp. of salt and cook till the potatoes are tender when pierced with the tip of a sharp knife. Drain and rinse under cool water till easy to handle.
- Peel the hot potatoes. Pass the potatoes through a potato ricer into a large bowl. Beat in the butter, extra virgin olive oil, horseradish, and optional cheese. Season with salt and pepper. (The potato pure can be made about 20 min ahead, placed in a heatproof bowl, loosely covered, and kept hot over a pot of simmering water.)
- Assembly: Bring the short ribs and sauce to a simmer over medium heat and cook till the short ribs are heated through, about 10 min. Spoon a portion of the potato pure onto the centers of 8 warmed dinner plates, and top each with the short ribs. Spoon the sauce around the potatoes.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 621g | |
| Recipe makes 8 servings | |
| Calories 598 | |
| Calories from Fat 339 | 57% |
| Total Fat 38.46g | 48% |
| Saturated Fat 14.12g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 3456mg | 144% |
| Potassium 1091mg | 31% |
| Total Carbs 38.45g | 10% |
| Dietary Fiber 3.7g | 12% |
| Sugars 4.41g | 3% |
| Protein 7.23g | 12% |
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