Prep 30 mins
Cook 2 hrs
This is hearty comfort food. Serve with mashed potatoes, a veggie and good bread for sopping up the sauce. YUM!
- 4 lbs beef short ribs with bones, and cut into serving-size pieces
- 1 (10 1/2 ounce) can condensed beef broth
- 1 cup onion, Coarsely Chopped
- 1 cup water
- 4 peppercorns
- 2 teaspoons Worcestershire sauce
- 1 garlic clove, Crushed
- 1⁄2 teaspoon dried marjoram
- horseradish sauce (recipe follows)
- 3 tablespoons unbleached flour
- 1⁄2 cup water
- 1⁄4 cup sour cream
- 1 tablespoon prepared mustard
- 2 1⁄2 tablespoons prepared horseradish
- 1⁄8 teaspoon salt
- tomatoes, cut into wedges
- 1 sprig parsley
- Brown short ribs well on all sides (about 30 minutes) in Dutch oven over medium heat.
- Add broth, onion, 1 c water, peppercorns, worchstershire 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.
- 1/4 Cup Dairy Sour Cream 1 T Prepared Mustard 2 1/2 T Prepared Horseradish 1/8 t Salt Combine sour cream, horseradish, mustard and salt in small bowl.
- Cover and refrigerate.
Deelish. After browning short ribs in on the stovetop, transfered short ribs and ingredients to my Staub enamaled cast iron covered baker. Baked on 300 degrees for 4 hours. Fell off the bone. The pan drippings make a wonderful gravy. Didn't even need the horseradish sauce to enjoy this dish.
Absolutely delicious. This gravy has a lot of depth to it. I could drink the gravy as a soup. To reduce the fat quite a bit I trimmed excess fat from the ribs, removed the ribs from the broth after cooking and chilled until the next day and I strained the broth and chilled it until the next day. I was able to remove a very large slab of beef fat from the top of the broth. I then thickened the broth slightly and added the ribs and baked at 350 for 30 minutes in a dutch oven. Decadent!
These short ribs were wonderful! The house smelled amazing while they were cooking. My ribs didn't take quite as long; so it was good to keep an eye on them. I used chicken broth, which was great, though I'll have to try it with beef broth next time around. I used a cornstarch/water slurry at the end instead of the flour to thicken up the sauce. I didn't make the horseradish sauce either; there was already plenty of the wonderful sauce from the meat. Thanks for a great recipe!