Braised Beef Short Rib with Shallot Confit and Horseradish Mashed Potato

Serves 4-5


  • 6 Short Ribs, trimmed of excess fat
  • Salt and pepper to taste
  • ¼ c. Grapeseed oil
  • 1 c. Spanish onion, large dice
  • 1 c. Leek, large dice
  • 1c. Carrots, peeled and large dice
  • 1 c. Celery, large dice
  • 6 cloves garlic, chopped
  • 2 c. Red wine
  • 3 sprigs rosemary
  • 3 c. Chicken stock
  • 2 Tbsp. Corn starch
  • 1 c. Water
  • 16 small shallots
  • 2 Tbsp. Olive oil
  • 1 Three finger pinch flat parsley chopped
  • 2 pounds potatoes, peeled and large dice
  • ½ c butter
  • 1 cup hot cream or milk
  • 2 Tbsp. Soft sweet butter
  • ½ c horseradish


To prepare ribs:

Pre heat oven to 375 F. Season ribs with salt and pepper. On medium high heat in a heavy bottom roasting pan pre heat grapeseed oil and sear ribs for 3 to 5 minutes on each side, or until well roasted and golden brown. Remove from oil and set aside.

In same pan cook onion, leek, carrot, celery and garlic until golden brown. Add red wine, rosemary and chicken stock and bring to a simmer. Return ribs to pan and cover with aluminum foil. Place pan in oven and braised ribs for 3 or 4 hours, or until the meat is fork tender. Note: Strain braising liquid after ribs are cooked and reserve ribs in strained liquid)

To prepare the shallots: Place peeled shallots in a large pan and coat with olive oil, salt and pepper. Cover with aluminum foil. Roast in oven at 375*for 1 hour or until tender. When warm in a bowl toss the shallots with a small pat of butter and parsley and season to taste with salt and pepper, reserve.

To prepare the potatoes: Cook potatoes in boiling salted water until tender. Drain well and pass thru a ricer. Place potatoes in a bowl and whip with electric hand blender with butter, hot milk or cream and ½ cup horseradish. Whip until smooth and silky smooth. Season to taste with salt and pepper.

Sauce: Remove ribs from braising liquid and add liquid to a small pot. Bring to a boil, combine water and corn starch until corn starch is dissolved. Add ½ the corn starch and water mixture to the boiling braising liquid to thicken more can be added if liquid isn’t thick enough. Reduce heat to a simmer and add a small pat of butter and adjust seasoning with salt and pepper.

Plating Notes:

Place a spoon of mashed potato in the center of a plate, place a spoon of shallots in the center of the mashed potatoes. Place a rib directly over the top of shallots and spoon braising liquid over the rib until well glazed.