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1
Season the short ribs with 1 tablespoon thyme and the cracked black pepper.
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2
Use your hands to coat the meat well.
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3
Cover, and refrigerate overnight.
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4
Take the short ribs out of the refrigerator an hour before cooking, to come to room temperature.
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5
After 30 minutes, season them generously on all sides with salt.
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6
When you take the ribs out of the refrigerator, preheat the oven to 425F.
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7
Toss the pearl onions with 2 tablespoons olive oil, 1 teaspoon thyme, 3/4 teaspoon salt, and a pinch of pepper.
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8
Spread them on a baking sheet and roast them about 15 minutes, until tender.
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9
When they have cooled, slip off the skins with your fingers and set aside.
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10
Turn the oven down to 325F.
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11
When its time to cook the short ribs, heat a large saute pan over high heat for 3 minutes.
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12
Pour in 3 tablespoons olive oil, and wait a minute or two, until the pan is very hot and almost smoking.
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13
Place the short ribs in the pan, and sear until they are nicely browned on all three meaty sides.
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14
Depending on the size of your pan, you might have to sear the meat in batches.
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15
Do not crowd the meat or get lazy or rushed at this step; it will take at least 15 minutes.
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16
When the ribs are nicely browned, transfer them to a braising pan.
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17
They should lie flat, bones standing up, in one layer.
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18
Turn the heat down to medium, and add the onion, carrot, celery, thyme sprigs, and bay leaves.
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19
Stir with a wooden spoon, scraping up all the crusty bits in the pan.
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20
Cook 6 to 8 minutes, until the vegetables just begin to caramelize.
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21
Add the balsamic vinegar, port, and red wine.
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22
Turn the heat up to high, and reduce the liquid by half.
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23
Add the stock and bring to a boil.
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24
Pour the liquid over the short ribs, scraping any vegetables that have fallen on the ribs back into the liquid.
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25
The stock mixture should almost cover the ribs.
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26
Tuck the parsley sprigs in and around the meat.
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27
Cover tightly with aluminum foil and a tight-fitting lid if you have one.
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28
Braise in the oven for about 3 hours.
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29
To check the meat for doneness, remove the lid and foil, being careful of the escaping steam, and pierce a short rib with a paring knife.
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30
When the meat is done, it will yield easily to a knife.
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31
Taste a piece if you are not sure.
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32
Let the ribs rest 10 minutes in their juices, and then transfer them to a baking sheet.
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33
Turn the oven up to 400F.
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34
Place the short ribs in the oven for 10 to 15 minutes, to brown.
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35
Strain the broth into a saucepan, pressing down on the vegetables with a ladle to extract all the juices.
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36
Skim the fat from the sauce and, if the broth seems thin, reduce it over medium-high heat to thicken slightly.
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37
Taste for seasoning.
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38
Heat a large saute pan over high heat for 2 minutes.
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39
Tear the Swiss chard into large pieces.
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40
Add 3 tablespoons olive oil to the pan, and stir in the cooked pearl onions.
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41
Add half the Swiss chard, and cook a minute or two, stirring the greens in the oil to help them wilt.
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42
Add a splash of water and the second half of the greens.
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43
Season with a heaping a teaspoon salt and a pinch of ground black pepper.
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44
Cook for a few more minutes, stirring frequently, until the greens are tender.
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45
Place the Swiss chard on a large warm platter, and arrange the short ribs on top.
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46
Spoon lots of braising juices over the ribs.
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47
Serve the hot potato puree and horseradish cream on the side.
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48
Potato Puree:
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49
Place the potatoes, whole and unpeeled, in a large sauce pot.
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50
Add 2 tablespoons salt and fill the pot with cold water.
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51
Bring the potatoes to a boil over high heat, turn down the heat to low, and simmer about 45 minutes, until tender.
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52
One type of potato may be done before the other, so check doneness and remove one variety first, if necessary.
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53
When the potatoes are cooked through, strain them, and set them aside to cool for 10 minutes or so.
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54
Heat the cream and milk together in a small saucepan, then turn off the heat.
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55
When the potatoes have cooled, peel them and pass them through a food mill or potato ricer.
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56
Put the riced potatoes in a heavy-bottomed pan.
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57
Heat them over medium heat a few minutes, stirring continuously with a wooden spoon, to dry them out a little.
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58
Add the butter slowly, stirring constantly.
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59
Season with 2 1/2 teaspoons salt.
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60
When all the butter has been incorporated, slowly stir in the warm cream mixture until you have a smooth puree.
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61
Taste for seasoning.
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62
Pass the puree through a fine-mesh tamis twice if you like.
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63
Horseradish Cream:
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64
Combine the creme fraiche and horseradish in a small bowl.
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65
Season with 1/2 teaspoon salt and pepper.
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66
Taste for balance and seasoning.
