The success of the recipe begins with the standard of the beef. Make sure you're buying new, then look at the age of the beef: when the meat has dated at least 30 days, you are going to experience a big difference in flavour. The home made stock brings this recipe to another level. I always recommend making stocks beforehand and storing them in your freezer for a rainy day, but if you do not have time to make your own, lots of nice food stores now have freshly jarred restaurant-quality inventory. My favourite thing about this recipe is the combo of pink beef and braised beef on the exact same plate and the horseradish, which helps to cut the warmth and round out the flavours.
Always put your beef out an hour before cooking so it regards an ambient temperature. Salt your steaks about 20 minutes before grilling.
On the grill, sear to come up with a nice crust, then complete on a lower heat. Continuing to over-char will end in greying the first layer. Ideally, you want the temperature of the core to rise and get to the crust. This can get complicated, so mild heat is a safe bet.
Make sure your steaks rest for 10 minutes before you dip into them, so that the juices have enough time .
Rub short ribs lightly with olive oil and season generously with pepper and salt. Place an ovenproof pot big enough to accommodate the ribs in a single layer over medium-high heat, and heat 2 tbsp (30 mL) of olive oil. Brown the ribs on all sides -- approximately 10 minutes. Remove to a platter.
Pour off most of the fat. Heat the remaining 2 tablespoons (30 mL) olive oil above medium-low heat; include onions, lightly salt and sweat until translucent. Add celery, carrots and garlic; continue to perspiration, stirring regularly -- don't let the vegetables brown. Add berries. When vegetables have softened, deglaze with wine; once that has decreased by half, go back short ribs to pot. Add chicken stock, bring to a simmer. Add herbs, cover the pot and transfer to preheated oven.
Check the ribs after 1 1/2 hours, turning them if they are not completely covered with stock. Expect a cooking time between 3 and 4 hours, but try for tenderness following 2 1/2 hours and each half-hour after that. The meat should be pulling away in the bone and can yield readily to being pierced with a fork.
Transfer the ribs to a far smaller pot. Set a sieve over the pot and pressure in sufficient braising liquid to cover the ribs. Strain remaining liquid into a separate pot, pressing hard on the vegetables with a wooden spoon to work some of them through the sieve. In a blender, puree most of the veggies; place aside. Reduce braising liquid until the high level of its own flavour is gratifying; place aside.