• 8servings
  • 40minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B6, B9, C, D
MineralsIodine, Manganese, Potassium

Ingredients Jump to Instructions ↓

  1. Horseradish Cream

  2. 1 cup heavy cream

  3. 2 tablespoons prepared horseradish

  4. 1 teaspoon prepared mustard

  5. 1 teaspoon salt Short ribs and vegtables

  6. 4 pounds beef short ribs, in serving size pieces

  7. 1/2 pounds pearl onion s (about 12)

  8. 1/4 pounds new potato es (about 12)

  9. 1 pounds baby carrot s

  10. 1 cup onion , chopped

  11. 1 garlic clove, chopped

  12. 1 teaspoon black pepper

  13. 1 bay leaf

  14. 2 teaspoon Worcestershire sauce

  15. 1/2 teaspoon dried marjoram

  16. 1 (oz can) condensed beef broth

  17. 1/2 cup water

  18. 3 tablespoons flour

Instructions Jump to Ingredients ↑

  1. Trim excess fat from short ribs. slowly heat a 6-quart ditch oven. Add short ribs, about half at a time, fat side down (just enough to cover bottom of pan). Over medium heat, brown ribs well on all sides.Meanwhile, peel onions. Scrub potatoes well. Pour off pour off drippings, reserve 2 tablespoons. In 2 drippings sauté chopped onion and whole onions, stirring occasionally, about 10 minutes. Remove whole onions; reserve. Add garlic, black pepper, bay leaf, Worcestershire, marjoram, beef broth, and water; stir well. put back browned short ribs. Place a large sheet of waxed paper over pot, under lid, to catch liquid while meat cooks. Bring to boiling, reduce heat and simmer, covered, 1 hour, turning meat once. After 1 hour, add browned onions, potatoes and carrots. Simmer, covered, for 45 minutes.

  2. Horseradish cream: In small bowl, beat cream until stiff. Stir in horseradish, mustard, and salt. refrigerate, covered.

  3. Before removing short ribs, pour off liquid formed on paper during cooking. Test for done-ness (meat and vegetables should be fork tender. Arrange on a heated platter and keep warm.

  4. Skim fat from pan juices. Mix flour with 1/4 cup water until smooth. stir into pan juices; bring to boiling, stirring. reduce heat and simmer 3 minutes. pour through strainer over short ribs. Pass the horseradish sauce and Yummy


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