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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare short ribs: | 2. Press peppercorns onto short ribs and put in a large roasting pan. Scatter thyme sprigs over ribs, then chill, covered, for 8 hours, or overnight. Remove thyme sprigs and reserve. | 3. Preheat oven to 350°F. | 4. Sprinkle ribs with Kosher salt. Heat oil in a deep 12 inch heavy skillet over moderately high heat until it is hot but not smoking. Brown the ribs in two batches on all sides, transferring meat sides up to a roasting pan. | 5. Add onion, clelery, and carrot to the skillet and saute, stirring and scraping up the brown bits in pan, until the vegetables are golden brown, about 8 minutes. Add white wine, Port, vinegar, bay leaf, parsley, and reserved thyme sprigs and boil until mixture is reduced to about 3/4 cup, about 20 minutes. Add stock and bring to a boil, then ladles over short ribs in roasting pan (liquid will come about halfway up ribs). | 6. Cover the pan tightly with 2 layers of foil and braise short ribs in the middle ot oven until meat is tender and almost falling off the bone, 2 to 3 hours (depending on the size of the ribs). Uncover roasting pan and roast ribs until they are slightly browned, about 15 minutes more. | 7. Remove from oven, then tent with foil and let stand for 10 minutes. Transfer ribs to a platter and keep warm, covered. | 8. Pour liquid in roasting pan through a fine sieve into a bowl, then skim off the fat. (Liquid should measure 1 cups, but you may have more. If so, transfer liquid to a small saucepan and boil until reduced to 1 cup.) | 9. Make potato puree while short ribs braise: | 10. Cover unpeeled potatoes with salted cold water by 1 inch in a 6 to 8 quart saucepan. Simmer potatoes, uncovered, until tender, about 25 minutes. Drain in a colander and cool 15 minutes, then peel potatoes while they are still very warm. Heat milk and cream until warm in a large heavy saucepan over low heat, then force peeled potatoes through a potato ricer into the saucepan. Add butter a few pieces at a time, stirring until incorporated before adding next few pieces. Season the puree with salt and keep warm, covered. | 11. Prepare spinach while ribs are standing: | 12. Heat olive oil in clean 12 inch heavy skillet over moderately high heat until hot but not smoking, then suate shallots, stirring, until golden, about 4 minutes. Add spinach and saute stirring, until just wilted, about 2 minutes. Season with salt. | 13. Make horseradish cream: | 14. Stir together creme fraiche and horseradish. | 15. Serve each rib on potato puree with spinach, then drizzle with cooking liquid and top with a dollop of horseradish cream. | 16. Cooks note: The ribs can be made one day ahead. Cool, uncovered, in roasting pan, then chill, covered. Reheat, covered, in a 350 F oven until heated through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black peppercorn	2	tablespoons	cracked	-	-	-	-
beef rib	8			9942.912	0.0	635.4029	800.8762
thyme sprig	6			-	-	-	-
kosher salt	1	tablespoon		-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
onion	1	cup	chopped sweet	64.0	14.944	1.76	0.16
celery	1/4	cup	chopped	4.04	0.7499	0.1742	0.0429
carrot	1/4	cup	chopped	13.12	3.0656	0.2976	0.0768
white wine	2	cups		-	-	-	-
ruby port	1 1/2	1/2		-	-	-	-
balsamic vinegar	2	tablespoons		28.16	5.4496	0.1568	0.0
bay leaf	1			-	-	-	-
parsley sprig	3			-	-	-	-
veal stock beef	3	cups		-	-	-	-
russet potato	1 1/2	1/2		-	-	-	-
potato	1 1/4	1/4	fleshed	-	-	-	-
milk	3/4	cup		111.63	8.7474	5.7645	5.9841
heavy cream	3/4	cup		306.0	2.4659999999999997	2.556	32.472
butter	1	cup	unsalted cut	1627.59	0.1362	1.9295	184.1197
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
shallot	4		sliced	-	-	-	-
baby spinach	15	ounces		97.8057	15.4363	12.1619	1.6584
creme fraiche	1/2	cup		-	-	-	-
horseradish	1	tablespoon		7.2	1.6935	0.177	0.1035
thyme sprig				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.