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Braised Beef Short Ribs with Potato Puree, Swiss Chard, and Horseradish Cream


Braised Beef Short Ribs with Potato Puree, Swiss Chard, and Horseradish Cream Recipe

Ingredients:
  • 6 beef short ribs, 14 to 16 ounces each (ask for 3 bone centercut)
  • 1 tablespoon plus 1 teaspoon thyme leaves, and 4 whole sprigs thyme
  • 1 tablespoon freshly cracked black pepper
  • 3 dozen small pearl onions
  • ½ cup extra-virgin olive oil
  • 1 cup diced onion
  • 1/3 cup diced carrot
  • 1/3 cup diced celery
  • 2 bay leaves
  • 2 tablespoons balsamic vinegar
  • 1½ cups port
  • 2½ cups hearty red wine
  • 6 cups beef or veal stock
  • 4 sprigs flat-leaf parsley
  • 2 bunches Swiss chard, cleaned, center ribs removed
  • Potato purée (recipe follows)
  • Horseradish cream (recipe follows)
  • Kosher salt and freshly ground black pepper
  • 1½ pounds russet potatoes
  • 1½ pounds Yukon Gold potatoes
  • ¾ cup heavy cream
  • ¾ cup whole milk
  • 8 ounces (2 sticks) unsalted butter, cut into chunks
  • Kosher salt
  • ¾ cup creme fraiche
  • 1 tablespoon prepared horseradish
  • Kosher salt and freshly ground black pepper
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 3339kcal (167%)
Total Fat 288g (443%)
Saturated Fat 143g (717%)
Cholesterol 727mg (242%)
Total Carbohydrate 82g
Dietary Fiber 9g
Sugars 16g
Protein 78g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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