Very easy prep, the meat literally falls apart it’s so tender. The horseradish sauce adds a bit of kick to tender beef short ribs.
YIELD
6 servingsPREP
30 minCOOK
3 hrsREADY
3 hrsIngredients
Directions
Trim any excess fat from short ribs.
Brown short ribs well on all sides (about 30 minutes) in Dutch oven over medium heat.
Pour off drippings.
Add broth, onion, 1 cup water, peppercorns, worchstershire sauce, garlic, bay leaf and marjoram.
Bring to a boil; reduce heat, cover and cook slowly 2 to 2½ hours or until tender, turning once.
Meanwhile, prepare Horseradish Sauce.
Place short ribs on serving platter and keep warm.
Skim fat from cooking liquid.
Combine flour with 1 /2 cup water, mixing until smooth; combine with cooking liquid, bring to a boil, stirring constantly, reduce heat and cook slowly 3 minutes.
Strain, if necessary, and serve with short ribs.
Garnish platter with tomato wedges and parsley.
Serve Horseradish sauce with short ribs.
HORSERADISH SAUCE: Combine sour cream, horseradish, mustard and salt in small bowl.
Cover and refrigerate.
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