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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Number of Servings: 6 |
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Directions: * 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.
Ingredients:
4 Pound(s) beef chuck shrot ribs * 1 ea clove garlic, crushed
10 1/2 Ounce(s) (1 cn) condensed beef broth 1/2 ts dried majorum leaves
1 Cup(s) coarsely chopped onion 1 x horseradish sauce
1 Cup(s) water 3 tb unbleached flour
4 whole peppercorns 1/2 c water
-1
1 tomato wedges 1 x sprigs parsley |
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