Savory Braised Short Ribs - Just Dutch Oven Recipes

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Savory Braised Short Ribs

4 lb Beef Chuck Short Ribs * 10 1/2 oz (1 cn) Condensed Beef Broth
1 c Coarsely Chopped Onion
1 c Water
4 ea Whole Peppercorns
2 t Worcestershire Sauce
1 ea Clove Garlic, Crushed
1/2 t Dried Majorum Leaves
Horseradish Sauce
3 T Unbleached Flour
1/2 c Water

Tomato Wedges
Sprigs Parsley

* Ribs should be cut into serving-size peieces.

Trim any excess fat from short ribs. Brown short ribs well on all sides (about 30 minutes) in Dutch oven over medium heat. Pour off drippings. Add broth, onion, 1 c water, peppercorns, worchstershire sauce, garlic, bay leaf and marjoram. Bring to a boil; reduce heat, cover and cook slowly 2 to 2 1/2 hours or until tender, turning once. Meanwhile, prepare Horseradish Sauce. Place short ribs on serving platter and keep warm. Skim fat from cooking liquid. Combine flour with 1 /2 cup water, mixing until smooth; combine with cooking liquid, bring to a boil, stirring constantly, reduce heat and cook slowly 3 minutes. Strain, if necessary, and serve with short ribs. Garnish platter with tomato wedges and parsley. Serve Horseradish sauce with short ribs. HORSERADISH SAUCE 1/4 Cup Dairy Sour Cream 1 T Prepared Mustard 2 1/2 T Prepared Horseradish 1/8 t Salt Combine sour cream, horseradish, mustard and salt in small bowl. Cover and refrigerate.