Braised Short Ribs with Horseradish Creme

Dee Tourville


Serve over cooked rice or mashed potatoes for a rich cold-weather meal. These can be used as an appetizer too!

☆☆☆☆☆ 0 votes
10 Min
3 Hr


1 Tbsp
vegetable oil (1 to 2 tbs. oil)
beef short ribs
1 1/2
onions, thinly sliced
2 1/2
carrots, roughly chopped
2 1/2 stalk(s)
celery ribs, roughly chopped
garlic cloves, smashed
2 1/2
star anise
2 1/2
bay leaves
2 1/2 tsp
red chili pepper flakes
1 1/2 c
red wine
1 1/2 c
beef stock


2 Tbsp
prepared horseradish
1 1/2 c
sour cream
2 1/2 tsp
dijon mustard
1 1/2 tsp
lemon juice...fresh if you have it.
kosher or sea salt and freshly ground black pepper

How to Make Braised Short Ribs with Horseradish Creme


  • 1Heat 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
  • 2Lower 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.
  • 3Place ribs back in pan, into the vegetables. Add wine and stock. Cover with foil, then lid. Cook 3 hours.
  • 4Strain 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 :)
  • 5Recipe 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

Printable Recipe Card

About Braised Short Ribs with Horseradish Creme

Course/Dish: Beef, Meat Appetizers
Main Ingredient: Beef
Regional Style: American