Braised Short Ribs with Beet Horseradish
January 18, 2011 11:14AM
Braised short ribs with beet horseradish. (Rich Hein/Sun-Times)
Updated: April 5, 2011 5:27PM
MAKES 6 SERVINGS
Michael Taus’ restaurant version of this dish uses veal cheeks, stacked napoleon-style between fennel-laced celery root latke and garnished with beet horseradish and chive-flecked, julienned green apples. Short ribs are an easy, accessible replacement.
6 boneless beef short ribs Salt and pepper 1 tablespoon olive oil, plus additional as needed 2 carrots, peeled and roughly chopped 1 garlic clove, peeled and smashed 1 cup flour for dredging 2 quarts beef stock 2 cups water 1 large red beet, peeled and cut into eighths 2 tablespoons prepared, fresh horseradish
Salt and pepper
1 tablespoon olive oil, plus additional as needed
2 carrots, peeled and roughly chopped
1 garlic clove, peeled and smashed
1 cup flour for dredging
2 quarts beef stock
2 cups water
1 large red beet, peeled and cut into eighths
2 tablespoons prepared, fresh horseradish
Generously season short ribs with salt and pepper on both sides. Heat oil over medium heat in a large, ovenproof Dutch oven and cook onions, carrots and garlic until slightly softened, about 5 minutes.
Meanwhile, dredge meat in flour, shaking off excess. Remove and reserve vegetables, leaving as much fat in pan as possible.
Raise heat to medium-high, adding another whirl of oil only if needed. When it’s sizzling, sear meat in batches on all sides, taking care not to overcrowd pan. Return vegetables to pan, add stock and return to a boil. Cover, place in oven and braise for 21/2 to 3 hours, until tender.
To make beet horseradish: Bring sugar, vinegar and water to a boil in a saucepan over medium heat. Add beet and cook until soft. Drain (reserving a few tablespoons of liquid) and place beet in a food processor with horseradish. Puree until smooth, using a bit of cooking liquid to thin if needed. Season with salt and pepper to taste.
Strain stock and skim fat from short ribs, reserving and covering meat — and vegetables, if desired — to keep warm. Return stock to stovetop, reducing by half over medium heat, about 20 minutes. Meat may be reheated in reduced stock if necessary.
Serve short ribs with sauce and beet horseradish.
Adapted from Michael Taus, Zealous
Nutrition facts per serving: 455 calories, 14 g fat, 5 g saturated fat, 67 mg cholesterol, 52 g carbohydrates, 31 g sugars, 31 g protein, 1,103 mg sodium, 2 g fiber