Savory braised short ribs with horseradish sauce

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Related recipes