Last month I cooked at a ranch for 3 days out in Junction, Texas. The host had been at a party I catered last December in which the entree was a new dish I have been offering: Braised Beef Short Ribs with Potato Puree, Roasted Pearl Onions, Sauteed Spinach and Horseradish Cream. I have to admit, it's one of the best things I've come up with in awhile but I never considered making it during the hot months of summer. However, she insisted I serve it for her ranch party and it was a hit once again, despite the heat and drought we are in right now.
The leftover braising liquid makes a beautiful sauce for the short ribs but there is always more left over than can be used when plating up the meal. So, of course, I froze it hoping to use it for something else and eventually wound up using it for a passed appetizer party I catered last week. While the picture may not do the dish justice since it was quickly taken with an iPhone, it was one of the best things I have put in my mouth in a long while. I basically took some short ribs and braised them in the leftover sauce, shredded the meat and stuffed them into mushroom caps and roasted them at 4oo degrees for about 8 minutes, put them on a platter and topped them with the horseradish cream.
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