Braised short ribs and horseraddish potatoes...

Braised Short Ribs of Beef with Creamy Horseradish Potatoes
Yield: Serves 4
For the Short ribs:
􀁺 4 16 oz. Short rib of Beef
􀁺 1/2 cup Onion
􀁺 2 Garlic Cloves
􀁺 1/2 cup Carrot
􀁺 2 Tablespoons Thyme
􀁺 1/4 cup Lavender Honey
􀁺 1/2 cup Sherry Vinegar
􀁺 1 bottle Rich Red Wine
􀁺 1 quart Chicken Stock
􀁺 2 Tablespoons Butter
􀁺 2 Tablespoons Olive Oil
􀁺 Salt and Pepper to taste
Preparing the Short ribs:
Preheat an oven to 300 degrees. Heat a heavy saucepan over high heat. Season ribs well with
salt and pepper. Add olive oil and get to smoking hot and sear the short ribs well on both sides.
Once well browned, add the diced vegetables. Color until light golden brown. Add honey and
caramelize and deglaze with the vinegar and reduce until dry. Add the red wine and reduce to
one-third. Add the chicken stock and bring to a boil. Bake in oven until meat is very tender
(should pull off the bone). Reduce cooking liquid until it is thick and coats the back of a spoon.
Strain sauce on to cooked ribs. Cover and keep warm. Finish with butter just before serving.
For the Creamy Potatoes:
􀁺 8 Large Idaho Potatoes
􀁺 4 Tablespoons Prepared Horseradish Puree
􀁺 2 quarts Heavy Cream
􀁺 Salt and Pepper to taste
Preparing the Creamy Potatoes:
Peel the potatoes and slice them 1/8 inch thick (crosswise). Mix the horseradish with the cream
and seasonings. Toss the sliced potatoes into cream and coat well. Layer potatoes into a 2-inch
deep pan and cover to 1/4-1/2 inch over potatoes with cream. Bake at 300 degrees for 2 hours
or until potatoes are thoroughly cooked and the top is golden brown. Once cooked, wrap with
tin foil and keep in a warm place until needed.
For the Candied Shallots:
􀁺 8 Large Shallots
􀁺 1 Tablespoon Honey
􀁺 2 Tablespoons Sherry Vinegar
􀁺 1 cup Port Wine
􀁺 1 Tablespoon Olive Oil
􀁺 Salt and Pepper to taste
Preparing the Candied Shallots: Heat a sauté pan over medium heat and add the oil. Allow oil to
smoke and add the peeled shallots. Sauté and lightly color evenly. Season and add honey.
Caramelize and deglaze with vinegar. Reduce until dry, simmering and add the port wine.
Simmer and reduce to a syrup and shallots are thoroughly cooked. Add the glazed shallots to
the short ribs and sauce.
Presenting the Dish:
Scoop out a large spoonful of creamy potatoes and place on a plate. Place the short ribs and
shallots around the potatoes and spoon sauce over meat. Serve hot.