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Braised Short Ribs with Horseradish Crème Fraîche, Mashed Potatoes, and Sautéed Spinach

Pair with Alexander Valley Cabernet

Recipe by Chef Josh Silvers, down home: downtown
Makes 6 servings

​INGREDIENTS

Horseradish Crème Fraîche
1⁄2 cup crème fraîche
1 teaspoon prepared horseradish, or to taste
Salt to taste

BRAISED SHORT RIBS
6 short rib pieces (5 to 6 inches long; about 4 pounds
total)3 tablespoons kosher salt, plus more to taste
1⁄8 ounce dried porcini mushrooms
3 tablespoons rice bran oil or canola oil
2 carrots, peeled and cut into 1-inch chunks
1 yellow onion, cut into 1-inch chunks
2 stalks celery, cut into 1-inch chunks
2 tablespoons tomato paste
1⁄2 cup ruby port
3 cups dry red wine
4 cups beef broth or veal stock
2 bay leaves
3 sprigs thyme
6 black peppercorns
1 pound mixed wild mushrooms, trimmed and cut into 1⁄2-inch pieces

Mashed Potatoes
3 pounds Yukon Gold Potatoes, peeled and cut into 2-inch chunks
1⁄2 cup heavy cream
3 tablespoons unsalted butter
Salt and freshly ground pepper to taste

Sautéed Spinach
3 tablespoons unsalted butter
3 shallots, thinly sliced
3 cloves garlic, thinly sliced
2 bunches spinach, stemmed and rinsed
Salt and freshly ground pepper to taste

DIRECTIONS

For the horseradish crème fraîche: In a small bowl, combine all the ingredients and stir to blend. Cover and refrigerate for up to 8 hours.

For the short ribs: Rub the meat all over with the 3 tablespoons kosher salt; cover and refrigerate overnight.

In a blender, process the dried porcini mushrooms until they form a fine powder. Set aside.

Preheat the oven to 300°F. Using a paper towel, wipe the salt from the short ribs. In a large roasting pan or Dutch oven, heat the oil over high heat until it shimmers. Add the short ribs to the pan, working in batches if necessary (do not crowd pan), and cook until well browned, about 4 minutes on each side. Using tongs, transfer to paper towels to drain. Discard all but 1 tablespoon fat from the pan. Return the pan to medium heat and add the carrots, onion, celery, and mushroom powder. Sauté for 5 minutes. Add the tomato paste and cook for 1 minute. Add the port and red wine and cook, stirring occasionally, for 8 minutes. Add the broth, short ribs, bay leaves, thyme, and peppercorns and bring to a boil. Cover the pan tightly with aluminum foil or a lid and bake until meat is very tender, 3 to 31⁄2 hours. Remove from the oven.

Transfer the meat to a plate and cover loosely with aluminum foil. Strain the cooking liquid (discard the solids), and skim and discard the fat. Return to the pan and add the mushrooms. Set over medium-high heat and cook, stirring occasionally, until dark in color, about 30 minutes. Reduce the heat and add the short ribs to pan; cook until heated through. Season with salt to taste. Remove from the heat and keep warm.

For the mashed potatoes: Put the potatoes in a large pot and add cold water to cover. Bring to a boil, reduce the heat to a lively simmer, and cook until potatoes are tender, 20 to 30 minutes. Meanwhile, in a small saucepan, heat the cream and butter over low heat until the butter is melted. Drain the potatoes well and return to the pan. Mash the potatoes with a potato masher and slowly drizzle in the hot cream mixture. Season with salt and pepper. Remove from the heat and keep warm.

For the sautéed spinach: In a large skillet, melt the butter over medium-high heat and cook until lightly browned, 1 to 2 minutes. Add the shallots and garlic and cook, stirring, until golden, about 2 minutes. Add the spinach until the pan is full and cover until the spinach is wilted, 2 to 3 minutes; repeat, adding the remaining spinach in batches. Season with salt and pepper. Transfer to a colander and press with the back of a spoon to drain off the excess liquid. Set aside and keep warm.

To serve, spoon a mound of mashed potatoes and sautéed spinach onto each dinner plate. Add a short rib, surround with the liquid, and dollop with the horseradish crème fraîche.

Photography by Alan Campbell Photography

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