Big Brown Braised Short Ribs with Horseradish

Name: Big Brown Braised Short Ribs with Horseradish
Yield: serves: 6 to 8
Ingredients: 6 to 8 bone-in short ribs; Kosher salt; Extra virgin olive oil; 2 onions, coarsely chopped; 2 carrots, coarsely chopped; 2 celery ribs, coarsely chopped; 6 to 8 cremini mushrooms, trimmed, cleaned, and coarsely chopped; 3 cloves garlic, smashed; 1 1/2 cups tomato paste; 1/4 cup prepared horseradish; 2 cups dry red wine; 4 bay leaves; 1 thyme bundle, tied with butcher’s twine; 1 bunch of fresh chives, minced; 2 tablespoons freshly grated horseradish

December 9, 2011

Historically, short ribs have been a throwaway piece of meat. But in the restaurant business, part of the job is figuring out how to make the most of every ingredient—which means turning a cheap cut of meat into a super-special meal. However, the secret to braising is out, which means short ribs are no longer an inexpensive cut. Still, with my big brown braising technique, they are totally amazing and well worth splurging on. Be sure to cook these LOW and SLOW—that’s the secret. Take your time getting these lovelies nice and brown, then shoot them in the oven and treat them like a stepchild. Just forget about ’em until they’re tender and crazy delicious!

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