Recipe by Chef Jeff Mall
Four 3-bone racks beef short ribs, cut 2 inches thick (about 4 pounds)
Salt and freshly ground pepper to taste
About 3 tablespoons Zin Dry Rub (see below)
3 tablespoons canola oil
2 poblano chiles, seeded, deribbed, and chopped
2 yellow onions, chopped
2 stalks celery, chopped
4 cloves garlic, sliced
3 cups Zinfandel or other dry red wine
4 cups chicken stock or broth
2 cups homemade or purchased barbecue sauce
4 slices bacon, diced
1 yellow onion, chopped
1 cup chicken stock or broth
1⁄4 cup dry sherry
1 teaspoon minced fresh thyme
1 pound Brussels sprouts, halved
2 tablespoons chopped fresh flat-leaf parsley
Kosher salt and freshly ground pepper to taste
Horseradish Mashed Potatoes
4 Idaho potatoes (about 3 pounds), peeled and cut into quarters
1 cup heavy cream
4 tablespoons unsalted butter
2 tablespoons grated fresh horseradish root or prepared horseradish
Kosher salt to taste
Zin Dry Rub
3 tablespoons sweet Hungarian paprika
3 tablespoons kosher salt
3 tablespoons garlic powder
1 1/2 tablespoons dried oregano
1 1/2 tablespoons dried thyme
1 1/2 tablespoons sugar
4 teaspoons freshly ground black pepper
4 teaspoons onion powder
1 1/2 teaspoons cayenne powder
1 1/2 teaspoons ancho chile powder
In a small bowl, combine all the ingredients and stir to blend well. Store in an airtight container for up to 2 weeks.
For the short ribs: season the meat generously with salt, pepper, and dry rub. Cover and refrigerate for 8 hours or overnight.
Preheat the oven to 350°F. In a large Dutch oven, heat the oil over high heat. Add the ribs and cook, turning as needed, until well browned all over, 8 to 10 minutes total. Using tongs transfer the ribs to paper towels and drain all but 1 tablespoon of the fat from the pan. Reduce the heat to medium and add the chiles, onions, celery, and garlic. Sauté until lightly browned, 8 to 10 minutes. Add the wine and stir to scrape up the browned bits from the bottom of the pan. Add the stock and barbecue sauce and bring to a boil. Return the ribs to the pan, cover, and braise in the oven until meat is very tender, 2 to 2 1⁄2 hours.
Transfer the ribs to a platter and tent loosely with aluminum foil. Skim the fat from the pan sauce and pour the sauce through a fine-mesh sieve into a bowl; discard the vegetables. Return the sauce and meat to the pan and warm over medium-low heat until heated through. Remove from the heat and keep warm.
For the Brussels sprouts: In a large skillet, cook the bacon over medium heat until crisp and browned, 6 to 8 minutes. Drain all but 2 tablespoons of fat from the pan. Add the onion and Brussels sprouts and cook, stirring, until the onion is translucent, 5 to 6 minutes. Add the stock, sherry, and thyme. Bring to a boil, reduce the heat to low, and simmer until the Brussels sprouts are tender, about 10 minutes. Stir in the parsley and season with salt and pepper to taste. Remove from the heat and keep warm.
Meanwhile, for the mashed potatoes: Put the potatoes in a large pot and add cold water to cover. Bring to a boil over high heat. Reduce the heat to a simmer and cook until very tender when pierced, about 20 minutes. While the potatoes are cooking, in a small saucepan, combine the cream, butter, and horseradish. Cook over low heat until the butter is melted, 5 minutes. Drain the potatoes and return to the warm pan. Mash with a potato masher, gradually adding the hot horseradish cream. Season with salt.
To serve, spoon mounds of Brussels sprouts and potatoes onto 4 dinner plates. Top each with a short rib and spoon the pan sauce alongside. Makes 4 main-course servings