Braised Beef Short Rib with Horseradish Whipped Potatoes, Roasted Carrots and Pea Shoots
by Chef Maggie Trujillo of Larks Home Kitchen Cuisine Medford
Ingredients – Serves 4
4 pounds beef short ribs
3 whole garlic cloves
1 white onion (medium dice)
1 medium carrot (medium dice)
1 rib celery (medium dice)
2 cups red wine
1 sprig rosemary
2 sprigs thyme
1 cup tomato paste
5 ounces demi-glace
1 quart chicken stock (to cover meat in pan)
¾+ cup extra virgin olive oil
2 pounds Yukon gold potatoes
¼ pound butter
¼ cup buttermilk
1-2 tablespoons horseradish
2 bunches baby farm carrots (washed well and cut in half length wise)
1 ounce pea shoots (washed and ready to use)
Salt and pepper to taste
Place short ribs on a sheet pan and coat in ¼ cup olive oil, salt and pepper and roast at 500 °F for about 10 minutes, or until brown. Remove from oven and reserve.
In a separate braising pan sauté all vegetables and herbs in ½ cup olive oil until translucent. Add tomato paste to sautéed vegetables and herbs and roast until heated. Deglaze with red wine. Add demi-glace and bring to a simmer. Add short ribs and chicken stock as needed to submerge protein. Cover with foil and braise at 350 °F for about 2.5 hours or until fork tender.
Peel the potatoes, cut into uniform size, cover with water and season with salt. Bring to boil and cook until tender, then strain well. Place potatoes in mixing bowl and mix on low with butter. Add buttermilk and season with salt. Whip until smooth and add horseradish to taste.
Toss the carrots in a bowl with 2 tablespoons olive oil and season with salt and pepper. Roast at 350 °F on a sheet pan for about 12 minutes or until tender and starting to brown. Toss pea shoots with salt, pepper and olive oil. Garnish finished carrots with pea shoots.