Ingredients
- 16 ounce beef short ribs
- 16 ounce kosher salt and pepper
- 1/4 cup olive oil
- 2 clove garlic
- 1 clove onion
- 1 clove carrot
- 1/4 cup leek
- 1 stalk celery
- 1/2 cup white wine
- 1 cup chicken broth
- 3 cup baby carrots
- 1/4 pound green peas
- 1/4 cup sour cream
- 1 tablespoon horseradish
Preparation
Baking Directions:
Liberally season the beef with salt and pepper.
Heat a sauté pan until hot, then add the oil and the ribs.
Brown the ribs well on all sides.
Remove the ribs from the pan, then add the garlic and chopped vegetables to the pan.
Saute the vegetables until well browned, then add the wine.
Reduce the liquid by half, then add the chicken stock.
Add the ribs back into the stock and bring to a simmer.
Cover with a lid and place in a 275-degree F oven.
Cook for approximately 6 hours.
The ribs are finished when they are easily shredded at the twist of the fork.
Next, gently simmer the baby carrots in boiling salted water until tender (about 4 minutes).
Add the peas to the water and cook for an additional 1-1/2 minutes or until tender.
Remove carrots and peas and place in ice water for 15 seconds.
Next, mix together the sour cream, horseradish and salt, and set aside.
Reduce 1 cup of the braising stock by half, then add the carrots and peas.
Pour the vegetables over the ribs with a bit of the juice, and garnish with the horseradish cream.
