Savory braised short ribs
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Beef Chuck Shrot Ribs * |
| 10½ | ounce | (1 cn) Condensed Beef Broth |
| 1 | cup | Coarsely Chopped Onion |
| 1 | cup | Water |
| 4 | eaches | Whole Peppercorns |
| 2 | teaspoons | Worcestershire Sauce |
| 1 | x | Tomato Wedges |
| 1 | each | Clove Garlic, Crushed |
| ½ | teaspoon | Dried Majorum Leaves |
| 1 | x | Horseradish Sauce |
| 3 | tablespoons | Unbleached Flour |
| ½ | cup | Water |
| 1 | x | Sprigs Parsley |
Directions
GARNISHES
* Ribs should be cut into serving-size peieces.
~------------------------------------------------------ ~----------------- Trim any excess fat from short ribs. Brown short ribs well on all sides (about 30 minutes) in Dutch oven over medium heat. Pour off drippings. 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 2½ 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 ¼ Cup Dairy Sour Cream 1 T
Prepared Mustard 2 ½ T Prepared Horseradish ⅛ t Salt Combine sour cream, horseradish, mustard and salt in small bowl. Cover and refrigerate.