Savory Braised Short Ribs

By

  • 1
  • 30 mins
  • 150 mins

Ingredients

  • Horseradish Sauce:
  • 4 lbs beef short ribs with bones, and cut into serving-size pieces
  • 1 (10 1/2 ounce) can condensed beef broth
  • 1 cup onion, Coarsely Chopped
  • 1 cup water
  • 4 peppercorns
  • 2 teaspoons Worcestershire sauce
  • 1 garlic clove, Crushed
  • 1 ⁄2 teaspoon dried marjoram
  • horseradish sauce (recipe follows)
  • 3 tablespoons unbleached flour
  • 1 ⁄2 cup water
  • 1 ⁄4 cup sour cream
  • 1 tablespoon prepared mustard
  • 2 1⁄2 tablespoons prepared horseradish
  • 1 ⁄8 teaspoon salt
  • Garnishes:
  • tomato, cut into wedges
  • 1 sprig parsley

Preparation

Step 1

Brown short ribs well on all sides (about 30 minutes) in Dutch oven over medium heat.

Add broth, onion, 1 c water, peppercorns, worchstershire sauce, garlic, bay leaf and marjoram.

Bring to a boil; reduce heat, cover and cook slowly 2 to 2 1/2 hours or until tender, turning once.

Meanwhile, prepare Horseradish Sauce.

Place short ribs on serving platter and keep warm.

Skim fat from cooking liquid.

Combine flour with 1 /2 cup water, mixing until smooth; combine with cooking liquid, bring to a boil, stirring constantly, reduce heat and cook slowly 3 minutes.

Strain, if necessary, and serve with short ribs.

Garnish platter with tomato wedges and parsley.

Serve Horseradish sauce with short ribs.

HORSERADISH SAUCE.

1/4 Cup Dairy Sour Cream 1 T Prepared Mustard 2 1/2 T Prepared Horseradish 1/8 t Salt Combine sour cream, horseradish, mustard and salt in small bowl.

Cover and refrigerate.