Braised beef short ribs with potato purée, Swiss chard, and horseradish cream from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 301) by Suzanne Goin and Teri Gelber

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Refrigerate seasoned ribs overnight. Can substitute veal stock for beef stock.

  • sbackman on August 15, 2024

    These ribs were very good but I was unable to get a thick sauce at the end. I needed more than six cups to cover, so at the end I took just half and tried to reduce down with no luck. Finally added some cornstarch to thicken it up. The potatoes were fabulous, don’t skip.

  • peaceoutdesign on December 03, 2022

    The flavor was good but I still prefer a more tender short rib. Maybe sous vide would be the way to go. Definitely roast at the end. Everything else was perfect.

  • JoanN on November 25, 2022

    This is a wowzer of a recipe. Six ribs didn't quite fit flat in my 7-quart Le Creuset but it's the largest pot I own. And I, too, needed only about 3 or 4 cups of stock to cover the ribs, probably because the ribs were squeezed in tight. All worked out fine, though. Put the potatoes through a ricer but not a tamis. Total of 3 pounds of potatoes serves far more than just six, but everyone loved them. Put extra strained stock in a gravy boat and people were pouring it over the ribs and the potatoes. The Swiss chard and onions went so well with it. Great party dish.

  • hillsboroks on July 04, 2020

    We loved the flavor of these ribs but I took a few shortcuts with the process. I did all the cooking in a 6 quart Le Creuset braising pan with a lid. I followed the instructions but just used a large platter to hold the cooked ribs or veggies when I moved on to the next step and then finally added everything back to the pan as called for and popped it into the oven. Not using two pans worked fine. I roasted the ribs on a large sheet pan at the end and they were fabulous. I skipped the potato purée but did do the Swiss chard and it was a lovely accompaniment.

  • bwhip on December 29, 2019

    Absolutely delicious, just melts in your mouth. A bit time consuming, but not at all difficult, and completely worth it. I pressed the cooked potatoes through a tamis, and they were pure silk. The chard and pearl onions were a nice complement. Fabulous recipe.

  • Smokeydoke on September 22, 2018

    Excellent.

  • Jane on February 19, 2017

    This was fantastic. It's a lot of work but so worth it for a special occasion. I followed the recipe exactly as written except that I didn't need 6 cups of beef stock - 4 cups was enough to almost cover the ribs. The potatoes are amazing and definitely a special occasion side given the amount of butter and cream in them. I agree that the final roast of the ribs adds a lot of flavor.

  • DKennedy on February 09, 2017

    Made this for dinner after hearing so many great things about it, year after year. Wow-wy. I did not manage to make the potato puree or the swiss chard. Instead, I served it accompanied by a few pearl onions and some roasted fennel. If I had realized how truly spectacular this dish was going to be, I would have made the accompaniments. A few notes to myself: I used TJs frozen pearl onions and roasted as instructed. I am sure the fresh would have elevated this dish even further but I think I will stick with this shortcut. I was a cup short of port when I started this dish and cooked it with only 1/2 cup port. When I tasted it that night (after 3 hours) I realized this was a mistake. The next day I went out and got more port, reduced it on its own and added it to the broth before reheating. This saved the dish. Roasting the meat for 15 minutes at the end also made a huge difference. For stock I used 4 oz beef broth and 2 oz chicken broth, because that is what I had on hand.

  • Laura on December 24, 2010

    Pg. 301. OMG! Short ribs are my signature dish and this was incredible. A lot of work, yes, and worth every minute. The short ribs were so succulent and the pureed potatoes were unbelievable! You don't want to know how much butter went into the potatoes. Even knowing that, I couldn't get enough -- as good as a 5-star restaurant. I have to confess that I skipped the final browning step for the short ribs because we needed to eat -- and, frankly, we didn't miss it. Hard to imagine how the meat could have been any better.

  • fprincess on October 26, 2010

    Excellent instructions with a final browning step that makes all the difference in the world.

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