• 6servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 6 tablespoons 90ml Olive oil - divided

  2. 3 lbs 1362g / 48oz Boneless short ribs*

  3. 1/2 cup 31g / 1.1oz Flour

  4. Salt - to taste

  5. Freshly-ground black pepper - to taste

  6. 2 Celery stalks - chopped

  7. 1 Carrot - peeled, chopped

  8. 1/2 Onion - peeled, chopped

  9. 2 Bay leaves

  10. 3 Thyme sprigs

  11. 1 Rosemary sprig

  12. 2 cups 474ml Port

  13. 2 cups 474ml Red wine

  14. 2 cups 474ml Chicken stock

  15. 2 cups 474ml Veal stock

  16. 2 Potatoes

  17. 1/4 cup 59ml Grated horseradish

  18. 3 tbspns prepared horseradish

  19. 2 tablespoons 30ml Aged Sherry vinegar

  20. 2 tablespoons 30ml Chopped chives

Instructions Jump to Ingredients ↑

  1. * Boneless short ribs are simply English-style short ribs with the meat removed from the bone. This cut usually requires ordering from a butcher.

  2. Heat the oven to 300 degrees. Heat 4 tablespoons of the oil in a Dutch oven or heavy roasting pan over high heat. Lightly dredge the short ribs in the flour (seasoned with salt and pepper), shake off excess and place in the pan. Brown well on all sides. Transfer to platter.

  3. Add the celery, carrot, onion and bay leaves. Tie the thyme and rosemary sprigs together with string and add. Cook lightly until the vegetables are softened but not colored, about 5 minutes.

  4. Add the Port and red wine to deglaze the pan. Raise the heat and cook, stirring, until the liquid is reduced by two-thirds, about 10 minutes. Add the chicken and veal stocks and bring to a boil.

  5. Return the meat to the pan. Cover the pan and place it in the oven. Braise until the meat is fork-tender, 2 to 3 hours.

  6. When the meat is cooked, remove the pan from oven and let the ribs cool in it, to room temperature.

  7. Raise the heat to 375 degrees. Pierce the potatoes on all sides and bake until three-quarters cooked, 55 minutes. (Leave the oven on.) Cool, then peel and shred with a box grater into a bowl. Add the horseradish and salt and pepper to taste and mix well. Form the potato mixture into 3-inch cakes about one-half inch thick.

  8. Heat 2 tablespoons of the oil in a skillet large enough to hold the potato cakes. Fry the cakes until crisp and golden brown on both sides. Keep warm.

  9. Remove the meat from the liquid and cut into 2-inch pieces. Strain liquid into saucepan, discarding solids. Cook until reduced to sauce consistency, then whisk in the Sherry vinegar.

  10. To serve, place 1 potato cake on each plate. Top with ribs and sauce and garnish with chives. Serve with sauteed mushrooms and steamed asparagus.

  11. This recipe yields 6 servings.

  12. Each serving: 873 calories ; 52 grams protein; 35 grams carbohydrates; 2 grams fiber; 42 grams fat; 14 grams saturated fat; 144 mg. cholesterol; 377 mg. sodium.


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