Braised Short Ribs with Horseradish Creme
1 photo of Braised Short Ribs With Horseradish Creme
By
Dee Tourville
@Dee_Tourville
1
Serve over cooked rice or mashed potatoes for a rich cold-weather meal. These can be used as an appetizer too!
Ingredients
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1 Tbspvegetable oil (1 to 2 tbs. oil)
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8beef short ribs
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1 1/2onions, thinly sliced
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2 1/2carrots, roughly chopped
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2 1/2 stalk(s)celery ribs, roughly chopped
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3garlic cloves, smashed
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2 1/2star anise
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2 1/2bay leaves
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2 1/2 tspred chili pepper flakes
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1 1/2 cred wine
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1 1/2 cbeef stock
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HORSERADISH CREME
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2 Tbspprepared horseradish
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1 1/2 csour cream
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2 1/2 tspdijon mustard
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1 1/2 tsplemon juice...fresh if you have it.
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·kosher or sea salt and freshly ground black pepper
How to Make Braised Short Ribs with Horseradish Creme
- Heat oven to 300 degrees. In a small Dutch oven over high setting, heat oil and sear ribs on all sides. Remove ribs to a plate. Pour off all but 1 tablespoon of fat
- Lower heat to medium and saute onions, carrots, celery, and garlic about 8 minutes, or until onions are softened and slightly translucent. Add star anise, bay leaves, and chili flakes; cook 1 to 2 minutes.
- Place ribs back in pan, into the vegetables. Add wine and stock. Cover with foil, then lid. Cook 3 hours.
- Strain sauce and reduce until thick, about 10 minutes. Put ribs back in sauce and heat through.
If using as an appetizer:remove meat from bones and shred (discard tough connective tissue). scoop meat onto spoons, top with a small dollop of Horseradish crème. Arrange in a circle :) - Recipe for Horseradish Crème: In a small mixing bowl, whisk together horseradish, sour cream, mustard, and lemon juice until mixture is smooth. Cover and refrigerate at least 1 hour. Season with salt and pepper to taste. Yield: about 1-1/4 cups
About Braised Short Ribs with Horseradish Creme
Course/Dish: Beef Meat Appetizers
Main Ingredient: Beef
Regional Style: American
Hashtag: #ribs horseradish yum
