For the Braised Beef Short Rib:
Preheat the oven to 325 degrees
Season the beef on both sides with salt and pepper. In a large dutch oven, heat enough grapeseed oil to coat the bottom of the pot in a thin layer over high heat.
When the oil is almost smoking, sear the beef on both sides until nicely browned 6-8 minutes.
Transfer the beef on to a plate. Add the onion, celery, carrot, and garlic to the pan. Caramelize the vegetables and cook until they have slightly softened and browned.
Stir in the tomato paste and cook until it takes on a slightly darker color, about 4 minutes.
Next, add the thyme, rosemary, parsley, and bay leaves. Pour in the wine to deglaze and cook until dry.
Return the beef to the pot. Add the stock, making sure the meat is ¾ covered by the liquid. Bring to a simmer. Cover with foil and place the lid on top. Transfer to the oven and braise for 4-6 hours or until tender.
Remove the beef from the pot and strain the liquid. Reduce the liquid until a nice glaze, finish with butter and vinegar.
Pour over the glaze to coat each short rib portion. Dot mustard seeds over and grate fresh horseradish over the top. Garnish with beautiful hearty herbs (optional) Place into a wide shallow bowl. Dispense the aligot potato around the beef.
For the Pomme Aligot:
Boil potatoes in water until tender
Pass potatoes through tamis
Return potatoes to a medium sauce pot with milk and cream over medium high heat
Whisk in cheese until smooth. Season to taste with kosher salt. Pass through a chinois.
Heat up to a simmer for 3-5 minutes
Transfer to an ISI canister. Charge with 3 NO2 cartridges. Keep in a warm water bath until ready to use.
Bring vinegar, water, sugar, and salt to a simmer. Set aside
Add mustard seeds to a sauce pot, cover with water and bring to a simmer. Strain and cover again with new water. Repeating this process 3 times. After the 3rd blanch, cover the mustard seeds with the vinegar solution and bring to a simmer. Simmer until the liquid has been absorbed and the liquid is reduced. Cool and store.