Ingredients:
Short Ribs:
4 lb. bone-in beef short ribs
5 Tbsp. vegetable oil
Salt and pepper
1 1/2 pt. chicken stock
8 oz. Guinness
3 oz. Port
1/2 lb. wild mushrooms, sautéed
1/2 lb. Spanish onions, sautéed
4 oz. butter
Blue Cheese Whipped Potatoes:
2 1/2 lbs. peeled potatoes
10 oz. heavy cream
Salt and pepper
3 Tbsp. butter
4 oz. blue cheese
Procedure:
Brown Short Ribs on all sides in vegetable oil using a heavy pot. Remove Short Ribs from pan and deglaze with Port and Guinness. Return to pan with chicken stock and let simmer a few minutes. Braise in 450° oven for 2-3 hours or until fork-tender. Remove from oven, skim fat from top and remove Short Ribs. Add Sautéed Mushrooms and Onions and reduce by half. Finish with salt, pepper and butter. Pour over Short Ribs. For Whipped Potatoes: Boil peeled potatoes until fork-tender. Simmer heavy cream and butter then incorporate hot, diced potatoes, and blue cheese. Salt and pepper to taste. Top blue cheese whipped potatoes with Short Ribs and mushroom and onion glaze. Serve with local, grilled, organic vegetables.
Book: "Taste of Main Street America" - page 176
Recipe Author: Chef Brian Houlihan
Restaurant: Tinker’s Son on Main Street in Norwell, MA
Source: https://www.facebook.com/pages/Taste-Of-Main-Street-America/167718736586077