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Savory Braised Short Ribs

Ingredients

  • 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
  • 3 tablespoons unbleached flour
  • 1/2 cup water

Horseradish Sauce

  • 1/4 cup sour cream
  • 1 tablespoon prepared mustard
  • 2 1/2 tablespoons prepared horseradish
  • 1/8 teaspoon salt

Garnishes

  • tomatoes cut into wedges
  • 1 sprig parsley

Instructions

  1. Brown short ribs well on all sides (about 30 minutes) in Dutch oven over medium heat.
  2. Add the broth, onion, 1 cup of water, peppercorns, Worcestershire sauce, garlic, bay leaf and marjoram.
  3. Bring to a boil; reduce heat, cover and cook slowly 2 to 2 1/2 hours or until tender, turning once.
  4. Meanwhile, prepare the Horseradish Sauce.
  5. Place short ribs on serving platter and keep warm.
  6. Skim the fat from the cooking liquid. Combine the flour with 1 /2 cup water, mixing until smooth; combine with the cooking liquid, bring to a boil, stirring constantly, reduce heat and cook slowly 3 minutes.
  7. Strain, if necessary, and serve with short ribs.

Recipe Notes

Garnish the platter with tomato wedges and parsley.