Braised Short Ribs

Name: Braised Short Ribs
Ingredients: 1⁄2 cup crème fraîche; 1 teaspoon prepared horseradish, or to taste; Salt to taste; 6 short rib pieces (5 to 6 inches long; about 4 pounds total); 3 tablespoons kosher salt, plus more to taste; 1⁄8 ounce dried porcini mushrooms; 3 tablespoons rice bran oil or canola oil; 2 carrots, peeled and cut into 1-inch chunks; 1 yellow onion, cut into 1-inch chunks; 2 stalks celery, cut into 1-inch chunks; 2 tablespoons tomato paste; 1⁄2 cup ruby port; 3 cups dry red wine; 4 cups beef broth or veal stock; 2 bay leaves; 3 sprigs thyme; 6 black peppercorns; 1 pound mixed wild mushrooms, trimmed and cut into 1⁄2-inch pieces; 3 pounds Yukon Gold Potatoes, peeled and cut into 2-inch chunks; 1⁄2 cup heavy cream; 3 tablespoons unsalted butter; Salt; freshly ground pepper; 3 shallots, thinly sliced; 3 cloves garlic, thinly sliced; 2 bunches spinach, stemmed and rinsed

www.rodneystrong.com

Serve our tender braised short ribs with creamy mashed potatoes, sautéed spinach and horseradish crème fraîche.

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