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Mar 18, 2018
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Braised Short Ribs With Horseradish
Serves 8 to 10
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November 2017


¾ cup flour
8 (5 to 6 lbs.) boneless beef short ribs
Kosher salt and freshly ground black pepper, to taste
¼ cup plus 2 Tbsp. olive oil
3½ Tbsp. finely chopped rosemary, divided
2 large carrots, cut into ½-inch pieces
2 celery stalks, cut into ½-inch pieces
2 large onions, roughly chopped
1½ cups dry red wine
2 cups beef stock, plus more if needed
1 tsp. Worcestershire sauce
Juice and zest of 1 lemon
1 bunch Italian parsley, finely chopped
¼ cup rosemary leaves, finely chopped
2 large garlic cloves, crushed and finely chopped
½ cup freshly grated horseradish root or 1/3 cup prepared horseradish


• Place the flour in a shallow bowl. Season the short ribs with salt and pepper, then dredge in the flour and shake off the excess.
• In a large Dutch oven over medium-high heat, warm 1 tablespoon olive oil until hot but not smoking. Add 1¾ tablespoons finely chopped rosemary and 4 ribs to prevent crowding. Brown the ribs on all sides, 5 to 7 minutes, then transfer to a plate. Repeat with 1 tablespoon olive oil, and the remaining 1¾ tablespoons rosemary and 4 ribs.
• Reduce the heat to medium and add the carrot, celery and onion. Season with salt and pepper and cook, stirring frequently, until golden brown, about 15 minutes.
• Increase the heat to medium-high and deglaze by adding the wine and scraping up browned bits from the bottom of the Dutch oven with a wooden spoon. Add the stock and Worcestershire and bring to a boil.
• Return the ribs to the Dutch oven. If the ribs are not covered with liquid, add just enough beef stock to cover.
• Reduce the heat to low, cover the Dutch oven and simmer until the meat is fork tender and begins falling off the bone, about 2 hours. Let cool completely. Prepare the meat for serving, or refrigerate in the covered Dutch oven up to 2 days.
• About 1 hour before serving, combine the lemon zest, parsley, ¼ cup rosemary, garlic and salt to taste in a small bowl. Stir in the lemon juice, horseradish and the remaining ¼ cup olive oil until well combined. Set aside.
• Remove the layer of fat from the meat, and, if desired, remove the bones. Place the meat on a plate and set aside.
• Place the Dutch oven over medium-high heat and bring the sauce to a boil. Reduce the heat to a simmer and return the meat to the sauce. Continue to cook until the meat is heated through, about 20 minutes. Transfer meat to a platter, cover and keep warm.
• Increase the heat to medium-high and reduce the liquid, stirring occasionally, until slightly thickened, 20 to 25 minutes. Spoon the sauce over the meat, top with the horseradish-herb mixture and serve.

Tip: Cooking this dish a day or two ahead makes it easy to just lift off excess fat that hardens on the top.

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