Braised Short Ribs Stuffed Mushrooms
INGREDIENTS
Olive oil
3 lb beef short ribs, bone in
1 carrot, chopped
1 small onion, chopped
1 celery stalk, chopped
3 garlic cloves, smashed with the back of a knife
½ cup red wine
1 quart veal stock
1 quart chicken stock
5 or 6 thyme sprigs
½ cup crème fraich or sour cream
2 tablespoons bolted horseradish, drained
1 teaspoon lemon juice
Sea salt
Freshly ground white pepper
20 large white mushroom caps, cleaned (if going bite sized mushroom caps, get more))
DIRECTIONS
preheat oven 325 degrees
Place enough olive oil in a medium over proof pot to cover the bottom, and heat it over high heat. When the oil is hot, add the short ribs and sear on all sides, abound 1 minute per side. Remove the ribs to a place and set it aside.
Add carrot, onion, celery, and garlic to the pot and cook over medium high heat until the vegetables are browned and softened, about 4 minutes. Add the wine and reduce until the pot is almost dry. Return the short ribs to the pot and cover with the veal and chicken stocks. Bring to a boil. Add the thyme and lower the heat to a simmer. Cover the pot tightly or place a piece of parchment paper directly over the stock.. Place the pot in the oven and cook for 3 ½ hours, or until the meat is very tender.
In a bowl, whisk together the crème fraiche, horseradish, and lemon juice. Season with salt and pepper. Place the mixture in a plastic pastry bag or a resealable plastic bag, and refrigerate until needed.
Remove the pot from the oven and raise the oven temperature to 400 degrees. Transfer the ribs to a plate. While they are still warm, shred the meat into small pieces with a fork.
Strain the ribs’ cooking liquid through a fine-mesh sieve into another pot. Place the pot over high heat, and reduce the liquid to a sauce-like consistency. It should coat the back of a wooden spoon.
Cut a very thin slice off the top of each mushroom so it will stay flat and level when turned upside down. Full the mushroom caps with the shredded short ribs.
Place enough olive oil in a large ovenproof sauté pan to cover the bottom, and heat it over medium high heat. Place the mushrooms in the pan. You don’t want to crowd the pan, so do this in two batches if necessary. Once the mushrooms begin to brown (after about 1 minute), transfer the pan to the oven to finish cooking. Roast for about 10 minutes.
Remove the mushrooms from the oven, and spoon a small amount of the sauce on top to keep them moist.
Cut a ½ inch opening in the tip of corner of the pastry bag, and pipe a small amount of the horseradish cream on top of each mushroom. Arrange on a platter and serve warm.
