Prep Time: 45 minutes
Serves: 8

Entrées

Braised Beef Ribs

with Chanterelles and Truffle Mash


4 lbs beef short ribs
3 tbsp olive oil
2 shallots, diced
6 garlic cloves, sliced
½ lb fresh chanterelles
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.

Truffle Mash

lbs large Yukon Gold potatoes
½ cup light cream
6 tbsp unsalted butter
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.