Savory braised short ribs with horseradish sa
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Beef Chuck Shrot Ribs * |
| 10½ | ounce | Condensed Beef Broth |
| 1 | cup | Coarsely Chopped Onion |
| 1 | cup | Water |
| 4 | Whole Peppercorns | |
| 2 | teaspoons | Worcestershire Sauce |
| 1 | Clove Garlic, Crushed | |
| ½ | teaspoon | Dried Majorum Leaves |
| Horseradish Sauce | ||
| 3 | tablespoons | Unbleached Flour |
| ½ | cup | Water |
| Tomato Wedges | ||
| Sprigs Parsley | ||
| ¼ | cup | Sour Cream |
| 1 | tablespoon | Prepared Mustard |
| 2½ | tablespoon | Prepared Horseradish |
| ⅛ | teaspoon | Salt |
Directions
SHORT RIBS
GARNISHES
HORSERADISH SAUCE
* Ribs should be cut into serving-size pieces.
~------------------------------------------------------ ~------------- ~-- 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 2-½ 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: Combine sour cream, horseradish, mustard and salt in small bowl. Cover and refrigerate.