Braised Beef Ribs
with Chanterelles and Truffle Mash
|4||lbs||beef short ribs|
|6||garlic cloves, sliced|
|1||bottle King’s Brewery Dark Lager|
|salt and freshly ground pepper, to taste|
Preheat an oven to 300°F. Season the short ribs generously on both sides with salt and pepper. In a large fry pan over medium-high heat, brown the ribs on both sides, 3 to 5 minutes per side. Transfer to a plate. In the same pan over medium heat; sauté garlic, shallots and chanterelles, stirring occasionally, until shallots are transparent, about 5 minutes. Note: if using dried chanterelles, place them in a bowl and cover with dark lager for 1/2 hour before sautéing.
Transfer the short ribs, onions mixture to a casserole and add the dark lager. Cover the pot and bake until the meat is very tender, about 4 hours. Transfer the ribs to a large serving plate. Skim any fat off the sauce and pour over ribs. Serve with Truffle Mash.
|2½||lbs||large Yukon Gold potatoes|
|1||cup||Bothwell Premium Reserve Truffle Cheese, shredded|
|salt and freshly ground black pepper|
Peel and quarter the potatoes. Bring to a boil in a deep saucepan. Lower the heat and simmer until very tender. Drain and return them to the saucepan.
Meanwhile, heat the cream, butter and cheese in a small saucepan over low heat. With a hand mixer, beat the hot potatoes in the pan. Slowly beat in the cheese mixture, until desired consistency is reached. Season to taste with salt and pepper.