Beef Short Ribs w/Horseradish Mashed Potatoes

Beef Short Ribs w/Horseradish Mashed Potatoes

6 lbs. Beef short ribs, cut 2" thick -- (6 to 7)
salt and pepper
3 large yellow onions, roughly chopped
lard

1 cup carrot peeled and roughly chopped

1cup celery roughly chopped
1 can crushed plum tomatoes 14 ounces

6 cloves garlic, smashed
6 sprigs thyme
8 sprigs parsley
3 bay leaves
3 cups beef stock, hot -- (3 to 5)

1 ½ cups dry red wine
1/4 cup chopped parsley
zest of 1/2 lemon, finely chopped
1 large clove garlic, finely chopped

Season generously with salt and pepper . Preheat oven to 475?F. Arrange short ribs bone side down in a roasting pan and roast until lightly browned, about 20 minutes. Meanwhile, sauté onions in a little lard in a large skillet until lightly coloured. Add carrot and celery, cook until slightly softened. Add tomatoes, garlic, thyme, parsley and bay and sauté a few minutes more.

Spread vegetables in an earthenware baking dish large enough to hold short ribs. Arrange ribs on top of vegetables. Add wine and pour enough hot stock to barely cover the ribs. Cover dish tightly with foil and place in hot oven. When the ribs begin to simmer, after about 20 minutes, loosen foil and lower heat to 350ºf. Begin to test for doneness after 1 1/2 hours. A skewer or paring knife inserted into meat should encounter no resistance, and meat should be nearly falling from bone when they are tender. Degrease short ribs and reheat if serving immediately or cool, refrigerate and serve next day. To make gremolata, mix parsley, lemon zest and garlic (these ingredients should be chopped at the last minute) and scatter over short ribs just before serving.

Horseradish Mashed Potatoes

4 lb large yellow-fleshed potatoes such as Yukon Gold, peeled and quartered
1 3/4 cups half-and-half
3/4 stick (6 tablespoons) unsalted butter, cut into tablespoon pieces
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup drained bottled horseradish

Special equipment: a potato ricer or a food mill fitted with medium disk

Cover potatoes with salted cold water by 2 inches in a 5-quart heavy pot, then simmer, uncovered, until very tender, about 25 minutes.

While potatoes are simmering, bring half-and-half, butter, salt, and pepper just to a simmer, stirring until butter is melted. Keep hot, covered.

Drain potatoes in a colander, then immediately force through ricer into a large bowl. Stir in hot milk mixture, then horseradish.

Cooks' notes:
• If you don't have a ricer or food mill, you can use a handheld masher, but the consistency of the potatoes won't be as smooth. • Mashed potatoes can be made 1 day ahead and chilled, covered. Bring to room temperature, then reheat in a microwave or double boiler, stirring occasionally.