19 Reviews

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.

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Chef Joanne M November 03, 2010

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!

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DriveThruDodger July 29, 2009

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!

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yamakarasu September 28, 2012

WoW!!!! WoW!!! WoW!!!! GREAT recipe! I used beef ribs and I have always been bad at making ribs...NOT ANY MORE!!!! Thank you a ton for this recipe. It will become a staple in my house....look out animals...I'm coming for your ribs!

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baily99 April 27, 2016

This is amazing!!! The horseradish sauce was so good with the ribs. I don't have a dutch oven. So I just used a large pot to cook the ribs on the stove. For the gravy, I added some red wine and mushroom and simmered it for 30 minutes. Absolutely delicious! Will make again.

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SharonChen June 21, 2015

This was a really nice dish! I made a couple of small changes- first, I deglazed the pan after browning the meat with a small amount of red wine. Second, I doubled the marjoram. This turned out very well, the sauce was so good I could have just eaten it with a spoon! The meat was very tender and juicy, just the thing for a hearty dinner. I served over noodles this time, but it would also be wonderful over mashed potatoes or risotto. The horseradish sauce was a perfect complement; the flavors of mustard and horseradish cut the richness of the meat sauce.

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IngridH May 01, 2011

This is a GREAT way to prepare a relatively inexpensive cut. Hats off!

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The Hungry Texan January 25, 2011

These are wonderful! They turned out so tender and with the horseradish sauce it was perfection. I made them yesterday so I could take off the fat that solidified on top...and then made the gravy. Thank you for sharing.

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luvcook'n March 14, 2010

My favorite part of this recipe was the gravy. Oh my! It was absolutely to die for. I suppose I'm a bigger fan of BBQ short ribs, but this was an excellent recipe nonetheless. I will try again with a different cut of meat. Thanks for giving us something different to try.

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Hazel's Momma January 19, 2010

We really loved this one, thanks for the great recipe! I think that you could use this for pork chops and other cuts of meat too. Thanks again!

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bigfishks January 08, 2010
Savory Braised Short Ribs