Braised Short Ribs with Horseradish Creme

Name: Braised Short Ribs with Horseradish Creme
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 4
Cuisine: American
Ingredients: 1 Tbsp vegetable oil (1 to 2 tbs. oil); 8 beef short ribs; 1 1/2 onions, thinly sliced; 2 1/2 carrots, roughly chopped; 2 1/2 stalk(s) celery ribs, roughly chopped; 3 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; HORSERADISH CREME; 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

By Dee Tourville
@Dee_Tourville

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

Rating:

☆☆☆☆☆ 0 votes0

Comments:

9 Comments

Serves:

Prep:

10 Min

Cook:

3 Hr

Method:

Bake

Ingredients

1 Tbsp

vegetable oil (1 to 2 tbs. oil)
8

beef short ribs
1 1/2

onions, thinly sliced
2 1/2

carrots, roughly chopped
2 1/2 stalk(s)

celery ribs, roughly chopped
3

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
HORSERADISH CREME
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
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How to Make Braised Short Ribs with Horseradish Creme

Step-by-Step

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