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Michelle C.: "This is my husbands requested birthday dinner for…" Read More
27Ingredients
3Hours
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Ingredients
US|METRIC
4 SERVINGS
- 6 beef short ribs (large, about 14 to 16 ounces each, if ribs are tinier, buy by weight, not number)
- 1 Tbsp. thyme leaves (plus 1 teaspoon ,and 4 whole sprigs thyme)
- 1 Tbsp. freshly cracked black pepper
- 36 pearl onions (small)
- 1/2 cup extra-virgin olive oil
- 1 cup diced onion
- 1/3 cup carrot (diced)
- 1/3 cup diced celery
- 2 bay leaves
- 2 Tbsp. balsamic vinegar
- 1 1/2 cups port
- 2 1/2 cups red wine (hearty)
- 6 cups beef stock
- 4 sprigs flat leaf parsley
- 2 bunches Swiss chard (cleaned, center ribs removed)
- kosher salt
- freshly ground black pepper
- 3/4 cup Créme Fraîche
- 1 Tbsp. prepared horseradish
- kosher salt
- freshly ground black pepper
- 2 lb. potatoes (scrubbed, I used Yukon Golds)
- 8 Tbsp. unsalted butter (1 stick, 4 ounces, melted)
- 1 cup half and half (warmed)
- 1 1/2 tsp. table salt
- ground black pepper
- chives (for garnish, optional)
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Reviews(1)
Michelle C. 7 years ago
This is my husbands requested birthday dinner for several years now. I give this recipe to everyone i can! It's sooooo good, and so easy! Make this now!