braised short ribs with horseradish creme

Name: Braised Short Ribs with Horseradish Creme
Prep time: 10 min
Cook time: 3 h
Yield: 4
Cuisine: American
Ingredients: 1 tablespoon(s) 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 teaspoon(s) red chili pepper flakes; 1 1/2 cup(s) red wine; 1 1/2 cup(s) beef stock; ## HORSERADISH CREME; 2 tablespoon(s) prepared horseradish; 1 1/2 cup(s) sour cream; 2 1/2 teaspoon(s) dijon mustard; 1 1/2 teaspoon(s) lemon juice...fresh if you have it.; - kosher or sea salt and freshly ground black pepper

24 Pinches 1 Photo

Dee Tourville

FC, FL

Updated on Jan 20, 2014

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

Rate

prep time 10 Min

cook time 3 Hr

method Bake

yield 4 serving(s)

Ingredients

1 tablespoon 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 stalks celery ribs, roughly chopped
3 - garlic cloves, smashed
2 1/2 - star anise
2 1/2 - bay leaves
2 1/2 teaspoons red chili pepper flakes
1 1/2 cups red wine
1 1/2 cups beef stock
HORSERADISH CREME
2 tablespoons prepared horseradish
1 1/2 cups sour cream
2 1/2 teaspoons dijon mustard
1 1/2 teaspoons 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

Step 1

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

Step 2

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.
Step 3

Place ribs back in pan, into the vegetables. Add wine and stock. Cover with foil, then lid. Cook 3 hours.
Step 4

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 :)
Step 5

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
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