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.

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