Prepare short ribs:.
Press peppercorns onto short ribs and put in a large roasting pan. Scatter thyme sprigs over ribs, then chill, covered, for 8 hours, or overnight. Remove thyme sprigs and reserve.
Preheat oven to 350°F.
Sprinkle ribs with Kosher salt. Heat oil in a deep 12 inch heavy skillet over moderately high heat until it is hot but not smoking. Brown the ribs in two batches on all sides, transferring meat sides up to a roasting pan.
Add onion, clelery, and carrot to the skillet and saute, stirring and scraping up the brown bits in pan, until the vegetables are golden brown, about 8 minutes. Add white wine, Port, vinegar, bay leaf, parsley, and reserved thyme sprigs and boil until mixture is reduced to about 3/4 cup, about 20 minutes. Add stock and bring to a boil, then ladles over short ribs in roasting pan (liquid will come about halfway up ribs).
Cover the pan tightly with 2 layers of foil and braise short ribs in the middle ot oven until meat is tender and almost falling off the bone, 2 to 3 hours (depending on the size of the ribs). Uncover roasting pan and roast ribs until they are slightly browned, about 15 minutes more.
Remove from oven, then tent with foil and let stand for 10 minutes. Transfer ribs to a platter and keep warm, covered.
Pour liquid in roasting pan through a fine sieve into a bowl, then skim off the fat. (Liquid should measure 1 cups, but you may have more. If so, transfer liquid to a small saucepan and boil until reduced to 1 cup.)
Make potato puree while short ribs braise:.
Cover unpeeled potatoes with salted cold water by 1 inch in a 6 to 8 quart saucepan. Simmer potatoes, uncovered, until tender, about 25 minutes. Drain in a colander and cool 15 minutes, then peel potatoes while they are still very warm. Heat milk and cream until warm in a large heavy saucepan over low heat, then force peeled potatoes through a potato ricer into the saucepan. Add butter a few pieces at a time, stirring until incorporated before adding next few pieces. Season the puree with salt and keep warm, covered.
Prepare spinach while ribs are standing:.
Heat olive oil in clean 12 inch heavy skillet over moderately high heat until hot but not smoking, then suate shallots, stirring, until golden, about 4 minutes. Add spinach and saute stirring, until just wilted, about 2 minutes. Season with salt.
Make horseradish cream:.
Stir together creme fraiche and horseradish.
Serve each rib on potato puree with spinach, then drizzle with cooking liquid and top with a dollop of horseradish cream.
Cooks note: The ribs can be made one day ahead. Cool, uncovered, in roasting pan, then chill, covered. Reheat, covered, in a 350 F oven until heated through.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	6068.33 Kcal (25407 kJ)
Calories from fat	4710.85 Kcal
		% Daily Value*
Total Fat	523.43g	805%
Cholesterol	1302mg	434%
Sodium	1240.96mg	52%
Potassium	4842.94mg	103%
Total Carbs	65.53g	22%
Sugars	10.92g	44%
Dietary Fiber	6.37g	25%
Protein	266.81g	534%
Vitamin C	42.7mg	71%
Vitamin A	0.3mg	11%
Iron	35.8mg	199%
Calcium	318.1mg	32%

Amount Per 100 g
Calories	277.25 Kcal (1161 kJ)
Calories from fat	215.23 Kcal
		% Daily Value*
Total Fat	23.91g	805%
Cholesterol	59.49mg	434%
Sodium	56.7mg	52%
Potassium	221.26mg	103%
Total Carbs	2.99g	22%
Sugars	0.5g	44%
Dietary Fiber	0.29g	25%
Protein	12.19g	534%
Vitamin C	2mg	71%
Iron	1.6mg	199%
Calcium	14.5mg	32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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