Braised Beef Short Ribs With Potato Puree

• FOR THE SHORT RIBS:
• 12 beef short ribs, bone in
• Salt and freshly ground black pepper
• 1/4 cup vegetable oil
• 1 yellow onion, peeled and chopped
• 1 stalk celery, chopped
• 1 carrot, peeled and chopped
• 1 750-ml. bottle ruby port
• 6 cups veal stock
• FOR THE SAUCE:
• 2 tbsp. butter
• 1 shallot, peeled and minced
• 1 black truffle, finely chopped (optional)
• Salt and freshly ground black pepper
• 2 cups madeira, plus 1 tbsp.
• 2 cups chicken stock
• 2 cups veal stock
• FOR THE POTATO PUREE:
• 3/4 cup heavy cream
• 3 russet potatoes, peeled and boiled
• 8 tbsp. butter, cubed
• Salt and Freshly ground black pepper

1. 1.For the short ribs: Preheat oven to 350*. Season ribs to taste with salt and pepper. Heat oil in a large, heavy ovenproof pan over high heat, then add the ribs and brown on all sides. Transfer ribs to a plate. Add onions, celery, and carrots to same pan and saute, stirring often, until lightly browned, about 5 mins. Pour off excess fat, then deglaze pan with port, scraping any browned bits from bottom of pan. Reduce port by 3/4 until thick and slightly syrupy, about 15 mins. Return ribs to pan, then add veal stock and enough water to nearly cover ribs. Bring to a boil, cover with foil, and braise in the oven until meat is fork-tender, 2- 2 1/2 hrs. Allow ribs to cool in liquid, then cover with plastic and refrigerate overnight.
2. 2. The next day, place pan with ribs and cooking liquid over med heat. Cook until liquid has reduced by 3/4, about 1 hr. Continue to cook, spooning sauce over ribs, until sauce is thick and ribs are glazed (take care not to burn the glaze;move ribs around in pan to keep them from burning.) Cover with foil and keep warm.
3. 3. For the sauce: Melt butter in a med saucepan over med-low heat. Cook shallots for 2 mins. Add truffles, if using, and cook for 2 mins more. Season to taste with salt and pepper. Add 2 c. madeira, increase heat to med, and reduce to a syrup, 15-20 mins. Add chicken stock and continue to cook until reduced to a syrup, about 30 mins. Add veal stock and reduce by 1/2, about 15 mins. Reduce heat to low;add remaining 1 tbsp. madeira. Cover and keep warm.
4. 4. For the potato puree: Warm cream in a saucepan over med heat. Puree potatoes in a food mill into a heavy pot. Add butter. Gradually beat in cream. Season to taste with salt and pepper;keep warm.
5. 5. To serve, place a spoonful of the potatoes in center of each of 6 plates, and place 2 short ribs on each mound of potatoes. Spoon sauce over meat and garnish each plate with steamed green beans, carrots, and chervil, if you like.

short, short ribs, salt, vegetable oil, yellow onion, celery, carrot, veal stock, butter, shallot, black truffle, salt, madeira, chicken stock, veal stock, heavy cream, potatoes, butter, salt

Taken from www.epicurious.com/recipes/member/views/braised-beef-short-ribs-with-potato-puree-50085996 (may not work)