Daube of Beef Short Ribs with Horseradish Potato Puree

Yield:
8 servings
Level:
Easy
Ingredients
  • Short Ribs:
  • 1/4 cup olive oil
  • 2 large onions, chopped
  • 2 medium carrots, chopped
  • 2 medium celery ribs, chopped
  • 2 tablespoons minced garlic
  • 2 tablespoons dried rosemary
  • 2 tablespoons dried thyme
  • 2 tablespoons coarsely cracked black peppercorns
  • 3 (3-inch) strips orange zest (removed from orange with a vegetable peeler)
  • 2 (750 ml) bottles hearty red wine, such as Zinfandel
  • 8 (1-pound each) meaty single-rib portions beef short ribs, sawed crosswise in half by the butcher
  • 2 quarts veal stock
  • 1 1/2 cups pitted Nicoise olives
  • 4 anchovy fillets, chopped
  • Horseradish Potato Puree:
  • 6 medium (1 1/2 pounds) Yukon gold potatoes, scrubbed
  • 3 tablespoons fine sea salt, plus more to taste
  • 6 ounces (1 1/2 sticks) unsalted butter
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup peeled, grated fresh horseradish
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese (optional)
  • Freshly ground black pepper, to taste
Directions
Short Ribs:
  • In a large nonreactive pot, heat the oil over medium heat. Add the onion, carrot, and celery and cook until the vegetables are softened, about 6 minutes. Stir in the garlic, rosemary, thyme, peppercorns and orange zest. Add the wine and bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes. Cool the marinade completely. Place the short ribs in a large nonreactive bowl and add the cooled marinade. Cover and refrigerate at least overnight, preferably 24 hours.

  • Strain the marinade into a large nonreactive pot and discard the solids. Bring the marinade to a boil over high heat. Boil until reduced by one-fourth, 20 to 30 minutes. Preheat the oven to 325 degrees F. Place the short ribs in a large, flameproof nonreactive casserole (such as enameled cast iron). Add the reduced marinade and the veal stock. Bring to a boil over high heat. Cover and bake until the beef is very tender and pulling from the bones, 3 1/2 to 4 hours. Transfer the beef to a platter and cool. Discard the bones, trim away any excess fat, and return the beef to the casserole.

  • Meanwhile, skim off and discard the fat on the surface of the cooking liquid. Strain the sauce into a large nonreactive pot and bring to a boil over medium heat-high. Add the olives and anchovies. Cook, skimming often, until the sauce reduces and is thick enough to coat a wooden spoon, about 30 minutes. Pour the sauce over the short ribs. (The short ribs can be prepared up to 1 day in advance, cooled, covered, and refrigerated.) Assembly: Bring the short ribs and sauce to a simmer over medium heat and cook until the short ribs are heated through, about 10 minutes. 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.

Horseradish Potato Puree:
  • Place the potatoes in a large pot, add enough cold water to cover by 2 inches, and bring to a boil over high heat. Add the 3 tablespoons of salt and cook until the potatoes are tender when pierced with the tip of a sharp knife. Drain and rinse under cold water until easy to handle. Peel the warm potatoes. Pass the potatoes through a potato ricer into a large bowl. Beat in the butter, olive oil, horseradish, and optional cheese. Season with salt and pepper. (The potato pure can be made about 20 minutes ahead, placed in a heatproof bowl, loosely covered, and kept warm over a pot of simmering water


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