Chef notes
The secret to creating the deep, full-bodied taste of these ribs is to brown them all. First, the ribs themselves are baked to form a caramel-like skin. Next, the vegetable mixture becomes deeply golden in the pan, and finally, a healthy pile of tomato paste is browned. The result is a layer of flavor that injects every bit of soft short ribs. Serving this hearty dish with horseradish-spiked mashed potatoes will brighten everything and add a great creamy complement to the beef. The spicy and creamy masher wins!
Technique tips: Taste the water and make sure it is well seasoned. The water should taste like the sea. Probably more salt than you think you need. Salting the water well is the key to a great masher!
Preparation
For ribs:
1.1.
Preheat the oven to 375 degrees Fahrenheit.
2.2.
Season each rib with salt. Apply olive oil to a pan large enough to hold all the meat and vegetables and heat over high heat. Add the ribs to the pan and bake well in about 2 to 3 minutes on each side. Do not overcrowd the pot. Cook in batches as needed.
3.3.
While the ribs are browned, use a food processor to puree all the vegetables and garlic until a coarse paste. When the ribs turn very brown on all sides, remove them from the pan. Remove the fat, oil the bottom of the same pan with fresh oil and add the puree vegetables. Season the vegetables with salt and brown, it will be very dark and it will take about 5-7 minutes for the skin to form on the bottom of the pan. Rub the clad to reshape it. Rub the clad again and add the tomato paste. Bake the tomato paste for 4-5 minutes. Add wine and rub the bottom of the pot. When things start to burn, reduce the heat. Cut the mixture in half.
4.4.
Return the ribs to the pan and add 2 cups of water or until the water almost covers the meat. Add time bundles and bay leaves. Cover the pan and place in a preheated oven for 3 hours. Check regularly during cooking and add water if necessary. Turn the ribs over in the middle of the cooking time. Remove the lid during the last 20 minutes of cooking to make things look nice brown and reduce the sauce. When finished, the meat will be very tender, but you need to make sure it doesn’t fall apart. Serve with steamed liquid.
Sour cream-for horseradish mashers:
1.1.
Place the potatoes in a large, wide pot and cover with 2 inches of water. Season the water with salt. Bring the water to a boil and reduce the heat to low. Let the potatoes cool until they are soft when you poke them with a fork. Probably about 20 to 25 minutes.
2.2.
Once the potatoes are cooked, drain and shake off excess water. Put them back in the pot from where they came.
3.3.
Heat the cream (it is very important that the cream is hot).
4.4.
Mash potatoes or whipped potatoes with a hand mixer. Time is important here. Potatoes should be whipped or mashed potatoes while hot. Otherwise it will be rubbery. Add 2 butter pats and half of the cream to the potatoes and grind or beat into mashed potatoes. Repeat this process with the remaining butter and cream. Mix sour cream and horseradish. Make sure the potatoes are delicious. Adjust the seasonings as needed.
5.5.
Take it out immediately or cover it and keep it warm in a low oven.
