braised beef short ribs

INGREDIENTS

• 6 large beef short ribs, about 14 to 16 ounces each (if ribs are tinier, buy by weight, not number)
• 1 tablespoon plus 1 teaspoon thyme leaves, and 4 whole sprigs thyme
• 1 tablespoon freshly cracked black pepper
• 3 dozen small pearl onions
• 1/2 cup extra-virgin olive oil
• 1 cup diced onion
• 1/3 cup diced carrot
• 1/3 cup diced celery
• 2 bay leaves
• 2 tablespoons balsamic vinegar
• 1 1/2 cups port
• 2 1/2 cups hearty red wine
• 6 cups beef or veal stock
• 4 sprigs flat-leaf parsley
• 2 bunches Swiss chard, cleaned, center ribs removed
• Kosher salt and freshly ground black pepper
• 3/4 cup créme fraîche
• 1 tablespoon prepared horseradish
• 2 pounds potatoes, scrubbed (I used Yukon Golds)
• 8 tablespoons unsalted butter (1 stick, 4 ounces), melted
• 1 cup half-and-half , warmed
• 1 1/2 teaspoons table salt
• Ground black pepper
• Chives for garnish (optional)