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