Braised Short Ribs with Horseradish Creme
1 photo of Braised Short Ribs With Horseradish Creme Recipe
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
- 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
- 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
HORSERADISH CREME
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
About Braised Short Ribs with Horseradish Creme
Course/Dish: Beef, Meat Appetizers
Main Ingredient: Beef
Regional Style: American
Hashtag: #ribs horseradish yum
