Basic information

Name: Savory braised short ribs with horseradish sa

Yield: 6

Categories beef, sauces



Short ribs

 4 lb
 Beef Chuck Shrot Ribs *
 Whole Peppercorns
 3 Tbs
 Unbleached Flour
 2 tsp
 Worcestershire Sauce
 10 1/2 oz
 Condensed Beef Broth
 1/2 tsp
 Dried Majorum Leaves
 1/2 c
 1 c
 Coarsely Chopped Onion
 1 c
 Clove Garlic, Crushed
 Horseradish Sauce

Horseradish sauce

 2 1/2 Tbs
 Prepared Horseradish
 125 tsp
 1/4 c
 Sour Cream
 1 Tbs
 Prepared Mustard


 Tomato Wedges
 Sprigs Parsley


* 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 2-1/2 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.