Savory Braised Short Ribs
Very easy prep, the meat literally falls apart it's so tender. The horseradish sauce adds a bit of kick to tender beef short ribs.
Ingredients
| 4 | pounds |
beef, short ribs
cut into servingsize peieces |
|
| 10 ½ | ounces |
beef stock
condensed |
|
| 1 | cup |
onions
coarsely chopped |
|
| 1 | cup |
water
|
|
| 4 | each |
peppercorns
whole |
* |
| 2 | teaspoons |
worcestershire sauce
|
|
| 1 | clove |
garlic
crushed |
|
| ½ | teaspoon |
marjoram
dried |
* |
| 1 | x |
horseradish sauce
|
* |
| 3 | tablespoons |
unbleached all-purpose flour
|
|
| ½ | cup |
water
|
|
| Garnishes | |||
| 1 | x |
tomato wedges
|
* |
| 1 | x |
parsley sprigs
|
* |
| Horseradish sauce | |||
| ¼ | cup |
sour cream
dairy |
|
| 1 | tablespoon |
prepared mustard
|
|
| 2 ½ | tablespoons |
horseradish sauce
|
|
| ⅛ | teaspoon |
salt
|
* |
Directions
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 cup 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: Combine sour cream, horseradish, mustard and salt in small bowl.
Cover and refrigerate.
