Braised Short Ribs of Beef with Horseradish Cream Sauce
Pam Stewart
ingredients
- Fresh ground pepper
- 4 pounds beef short ribs each 2 inches long
- 5 tbs olive oil
- 8 cloves garlic finely chopped
- 1 1/2 cups canned Italian plum tomatoes with juice
- 2 cups sliced carrots
- 3 cups sliced onion
- 8 whole cloves
- 1//2 cup chopped Italian parsley
- 3/4 cup red wine vinegar
- 3 tbs tomato paste
- 2 tbs brown sugar
- Salt
- 1 tsp cayenne pepper
- 3 cups beef stock
- SAUCE
- 1 cup sour cream
- 2-3 tbs horseradish
- 1 tsp Dijon mustard
- 1 tbs mayonnaise
directions
- 1
Sprinkle pepper over ribs.
- 2
Heat oil in dutch oven.
- 3
Sear ribs, 3 or 4 at a time, browning well on all sides. As they are browned, drain on paper towels.
- 4
Preheat oven to 350°
- 5
Return half the ribs to casserole. Sprinkle with half of the garlic.
- 6
Layer half of each vegetable over the meat. Add 4 cloves and sprinkle with half the parsley.
- 7
Repeat with remaining Ingredients.
- 8
In a bowl mix together vinegar, tomato paste,tomatoes,brown sugar, salt, 1 tsp pepper and cayenne. Pour over meat and vegetables and then add beef stock to cover.
- 9
Cover casserole, set over medium heat, and bring to boil.. Bake in oven for 1 1/2 hours.
- 10
Uncover and bake for 1 1/2 hours longer, or until meat is very tender.
- 11
Taste, correct seasonings and serve immediately with Horseradish sauce:
- 12
Combine sour cream horseradish 1 tsp Dijon and 1 tbs mayonnaise. Make sauce ahead and chill.
Source: Pam Stewart
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