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Savory Braised Short Ribs

 
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Savory Braised Short Ribs 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.

Yield

6

servings

Prep

30

min

Cook

3

hrs

Ready

3

hrs

Trans-fat Free, Low Carb
 

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
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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 466g (16.4 oz)
Amount per Serving
Calories 148478% of calories from fat
 % Daily Value *
Total Fat 129g 199%
Saturated Fat 55g 276%
Trans Fat 0g
Cholesterol 289mg 96%
Sodium 380mg 16%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 135g
Vitamin A 1% Vitamin C 7%
Calcium 7% Iron 42%
* based on a 2,000 calorie diet How is this calculated?

 

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