Monday, February 2, 2009

Braised Beef Short Ribs with Potato Puree

This past Saturday I catered a 5-Course Dinner Party for a 40th Wedding Anniversary. The menu included Butternut Squash Soup; Blue Cheese, Pear and Candied Walnut Salad; Broccoli Rabe and Burrata Cheese Salad; Braised Beef Short Ribs with Potato Puree and Horseradish Cream; Pear Clafouti with Vanilla Bean Ice Cream. Everything was amazing but the short ribs were the best.


The short ribs were browned in a hot skillet then placed in a braising pan along with carrots, celery, onions, veal stock and red wine. Then they braised in a low oven for 3 hours. After the 3 hours they were tender and falling off the bone. The potatoes were put through a ricer and combined with hot milk, cream and butter which made the texture free of lumps, velvety and delicious. Creme fraice was combined with horseradish for a wonderful topping.


Just wonderful paired with a hearty red wine. Winter is the perfect time to make a comforting dish like this!

1 comment:

paul said...

I am so proud of you! You've come a long way and now all of your hard work is paying off. I would love to be your guinea pig and try some new recipes. Love you! Your favorite bro, Paul.

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