Recipe(tried): Bistro Style Short Ribs and Braised Shortribs with Vegetables and Horseradish Cream

June, my girlfriend gave me this first recipe last month after raving about how wonderful it was. I plan to try it sometime this month, I am sure it's wonderful as she is a great cook, also it's one of Tyler Florence's and I like most of his recipes. The second recipe is from McCall's Cooking School and I have made it and like it very much.

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BISTRO STYLE SHORT RIBS
Recipe courtesy Tyler Florence, 2007
Yield: 4 to 6 servings

3 tablespoons extra-virgin olive oil
4 pounds short ribs, in 1 long piece or at least in pairs
Kosher salt and freshly ground black pepper
1 medium onion, chopped
2 carrots, chopped
1 large tomato, quartered
3 ribs celery
1/2 head garlic, peeled
1/4 bunch fresh thyme
1 1/2 cups dry red wine
2 cups low-sodium, organic beef stock
4 tablespoons chopped flat-leaf parsley

Preheat a cast iron grill or outdoor grill.

Season the short ribs with salt and pepper, drizzle with a little extra-virgin olive oil, and brown on all sides.

Place the onion, garlic, celery, carrot, and tomato into a food processor and blend until you reach a consistent, smooth pulp.

Take a large Dutch oven and place over medium-high heat. Add a 3-count of extra-virgin olive oil and add the thyme to infuse the oil. Next add the vegetable pulp, season with salt and pepper, to taste, and cook for about 10 minutes.

Pour in the red wine and stock and bring it to a boil. Using tongs take the ribs and nestle them into the braising mix; the liquid should just about cover the meat. Place the lid loosely on top, reduce heat to a simmer and cook until the meat is very tender, approximately 2 1/2 to 3 hours.

When the ribs are about finished, remove about 1 to 2 cups of liquid and strain into a small saucepan over medium-high heat. Heat the sauce until slightly reduced and thickened, about 5 minutes.

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BRAISED SHORTRIBS WITH VEGETABLES
Source: McCall's Cooking School
Makes 8 servings

Short ribs make a really marvelous stick-to-your-ribs meal. First, they're browned slowly, then simmered in a broth seasoned with garlic and herbs (no fat is necessary in the cooking - the ribs supply their own).

4 pounds beef shortribs, in serving size pieces
1-1/2 pounds small onions, about 12
1-1/4 pounds small new potatoes, about 10
1 pound small carrots, about 8
1 cup coarsely chopped onion
1 clove garlic, crushed
4 whole black peppercorns
1 bay leaf, crumbled
2 teaspoons Worcestershire sauce
1/2 teaspoons dried marjoram leaves
1 (10-1/2 ounce) can condensed beef broth, undiluted<
FOR THE HORSERADISH CREAM:
1/2 cup heavy (whipping) cream
2 tablespoons prepared horseradish
1 teaspoon prepared mustard
Dash salt
3 tablespoons flour (for the gravy)

Wipe short ribs with damp paper towels. Trim excess fat. Slowly heat a 6-quart Dutch oven. Add short ribs, about half at a time, fat side down (just enough to cover the bottom of the pan). Over medium heat, brown ribs well on all sides, about 45 minutes in all.

Meanwhile, peel onions. Scrub potatoes well, pare a 1-inch strip of skin from center of potatoes. Pare carrots. Remove ribs; set aside. Pour off drippings; reserve 2 tablespoons drippings, saut chopped onion and whole onions, stirring occasionally, about 10 minutes.

Remove whole onions; reserve. Add garlic, black peppercorns, bay leaf, Worcestershire sauce, marjoram, beef broth and 1/2 cup water; stir well. Put back browned short ribs. Place large sheet of waxed paper over pot, under lid, to catch liquid while the meat cooks.

Bring to boiling. Reduce heat and simmer, covered, 1 hour, turning meat once. After 1 hour, add browned onions, potatoes and carrots. Simmer, covered, 45 minutes.

MAKE HORSERADISH CREAM:
In small bowl, with rotary beater, beat cream until stiff. Stir in horseradish, mustard and salt. Refrigerate, covered.

Before removing short ribs, pour off liquid formed on paper during cooking. Test for doneness, meat and vegetables should be fork tender. Arrange them on a heated platter, and keep warm.

Skim fat from pan juices. Mix flour with 1/4 cup water until smooth. Stir into pan juices, bring to boiling, stirring. Reduce heat and simmer 3 minutes. Pour through strainer over short ribs. Garnish with parsley. Pass Horseradish Cream.