Nothing cures the ailing winter soul like a good braise. Perk up your spirits with this recipe from Chef Shawn McClain and the Custom House restaurant kitchen. Be sure to check out our podcast with Chef McClain here. You can print this recipe out by clicking on the “print article” link below.
Prep Time: 45 minutes prep, 90 minutes cooking, and overnight marinade
4 ea short rib of beef, bone-in (approx. 14 oz ea)
1 bottle red wine
1 oz. each fresh thyme, parsley
2 ea fresh bay leaves (or substitute dried)
1 tsp. each black pepper, fennel seed, mustard seed
1 head garlic, peeled and rough chopped
½ cup olive oil
1 onion, minced
1 carrot, medium size, minced
1 celery stalk, minced
¼ cup mushrooms, chopped
Veal stock to cover – about 1½ quarts
1 T fresh horseradish, grated
1 carrot, medium size, small dice
1 celery stalk, small dice
1 Idaho potato (approx. ¾ pound)
1 T olive oil
1 T sea salt
½ cup milk
2 T butter
½ t sugar
½ t salt
2/3 cup flour
1 T fresh horseradish
sea salt and pepper to taste
¼ cup crème fraiche
2 T prepared horseradish
1. Marinate short ribs in red wine, herbs, spices and garlic overnight.
2. Preheat oven to 325 degrees. Remove from marinade and pat dry. Strain and reserve marinade.
3. In a heavy gauge oven-proof sauce pan over medium-high heat, brown short ribs in olive oil. Remove short ribs to plate and lower heat. Add chopped onion, carrot, celery and mushroom to pan and cook until caramelized.
3. Add reserved marinade and reduce over medium heat until almost dry.
4. Add veal stock and bring to a simmer. Add short ribs, bring back to simmer and cover. Place in oven and braise for 60 – 90 minutes or until fork tender.
Horseradish Cream Puffs:
1. While short ribs are in oven, coat Idaho potato with olive oil and sea salt and roast until fully cooked.
2. Peel potato and rice through a food mill. Cover and reserve warm.
3. In a 2 qt sauce pot, bring milk, butter, sugar and salt to a simmer. Remove from heat and add flour, stirring constantly until soft dough is formed. Return to low heat and stir for two – three minutes until mixture is dry.
4. Remove from heat and place dough into a mixer fitted with a paddle. Place on low speed and let dough mix for 2 minutes. Then, add eggs one at a time until fully incorporated. Add reserved potato to yield a 50-50 ration of dough to potato.
Season with fresh horseradish, salt and pepper.
5. Whip crème fraiche until stiff and add prepared horseradish. Place in a piping bag fitted with a small metal tip.
1. Remove short ribs from braising liquid and place on a pan or platter, tenting to keep warm or keeping in a warm oven. Strain braising liquid and add diced carrot and celery. Let reduce by half, making sure carrots and celery are cooked. Keep warm.
2. In a small deep fryer, fry small spoonfuls of potato/flour dough until golden brown. Remove and pipe full of crème fraiche.
3. Place warm short ribs onto four serving plates and garnish with cream puffs. Spoon reduced braising liquid over ribs, making sure to include small diced vegetables. Finish with fresh grated horseradish. Serve.