Savory Braised Short Ribs Recipe - Cooking Index
Savory Braised Short Ribs Recipe - Cooking Index
| 4 lbs | 1816g / 64oz | Beef chuck short ribs * |
| 10 1/2 oz | 298g | Condensed beef broth - (1 can) |
| 1 cup | 62g / 2.2oz | Coarsely chopped onion |
| 1 cup | 237ml | Water |
| 4 | Peppercorns | |
| 2 teaspoons | 10ml | Worcestershire sauce |
| 1 | Garlic - crushed | |
| 1/2 teaspoon | 2.5ml | Dried marjoram leaves |
| Horseradish sauce | ||
| 3 tablespoons | 45ml | Unbleached flour |
| 1/2 cup | 118ml | Water |
| Garnishes | ||
| Tomato wedges | ||
| 1 section | Parsley | |
| Horseradish Sauce | ||
| 1/4 cup | 59ml | Dairy sour cream |
| 1 tablespoon | 15ml | Prepared mustard |
| 2 1/2 tablespoons | 37ml | Prepared horseradish |
| 1/8 teaspoon | 0.6ml | Salt |
* Ribs should be cut into serving-size pieces.
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, Worcestershire sauce, garlic, bay leaf and marjoram. Bring to a boil; reduce heat, cover and cook slowly 2 to 2 1/2 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.
Source:
Sarah Fritschner
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