Beef Short Ribs, Mustard & Carrot Puree
The hearty, satisfying carnivorous indulgence of ribs, horseradish and mustard infused carrots – this is what winter was invented for.
Cuisine type: English
- - 2½lbs. beef short ribs (4 ribs)
- - 6 oz. horseradish, peeled and cut into chunksr
- - ½ cup vegetable oil
- - 3 to 5 tbsp. cornstarch
- - 1 cup dry red wine
- - ½ cup beef stock or broth
- - 1 lb. carrots, chopped (about 4 large)
- - ⅓ cup chicken stock or broth
- - 1½ tbsp. whipping cream
- - 2 tbsp. Maille Chablis Mustard or to taste
- - ½ tsp. Maille Wholegrain Mustard or to taste
This young chef hails from Lincolnshire, where he worked under the Relais & Châteaux aegis at Hambleton Hall for seven years.
- Cover short ribs with water in dutch oven or heavy-duty saucepot. Bring to a boil over high heat. Reduce heat to low and simmer covered 3 hours and 30 minutes or until short ribs are tender, adding water as needed to keep ribs covered with water. Remove short ribs and keep warm.
- Process horseradish with vegetable oil in food processor to make a paste. Strain horseradish, using strainer lined with cheesecloth or paper towels, reserving oil. Process reserved oil with 3 tablespoons (adding more if necessary )cornstarch in blender until powdery.
- Bring red wine and beef stock to a boil in small saucepan. Cook over medium-high heat until reduced to thin gravy; set aside.
- Bring carrots, chicken stock and heavy cream to a boil. Reduce heat to low and simmer until carrots are tender, about 20 minutes. Drain, reserving liquid. Process warm carrots in blender until smooth, adding reserved liquid as needed to create a puree. Stir in Maille Mustards to taste; set aside.
- Boil cabbage in lightly salted water until tender, about 4 minutes. Drain and keep warm.
Arrange hot short rib on each plate. Drizzle with hot red wine sauce, then add carrot puree, warm cabbage and horseradish. Garnish, if desired, with chopped tarragon.
- Prep Time:
- 15 minutes
- Cooking Time:
- 240 minutes
- 4 people