Daube of Beef Short Ribs with Horseradish Potato Puree

Yield:	8 servings
Categories:

		=== SHORT RIBS ===
1/4	c	Olive oil
2	lg	Onions; chopped
2	md	Carrots; chopped
2	md	Celery ribs; chopped
2	tb	Minced garlic
2	tb	Dried rosemary
2	tb	Dried thyme
2	tb	Coarsely-cracked black peppercorns
3		Strips orange zest -; (3" long)
2		Bottles hearty red wine - (750 ml ea); such as
		Zinfandel
8		Meaty single-rib portions beef short ribs;
		(1 lb ea) ; halved crosswise by butcher
2	qt	Veal stock
1 1/2	c	Pitted Nicoise olives
4		Anchovy fillets; chopped
		=== HORSERADISH POTATO PUREE ===
6	md	Yukon gold potatoes - (1 1/2 lbs); scrubbed
3	tb	Fine sea salt; plus more to taste
6	oz	Unsalted butter -; (1 1/2 sticks)
1/2	c	Extra-virgin olive oil
1/4	c	Peeled; grated fresh horseradish
1/2	c	Freshly-grated Parmigiano-Reggiano cheese; (optional)
		Freshly-ground black pepper; to taste