Braised Shortribs with Vegetables
Print This Recipe
Short ribs make a really marvelous stick-to-your-ribs meal. First, they're browned slowly, then simmered in a broth seasoned with garlic and herbs (no fat is necessary in the cooking - the ribs supply their own).
INGREDIENTS
4 pounds beef shortribs, in serving size pieces
1-1/2 pounds small onions, about 12
1-1/4 pounds small new potatoes, about 10
1 pound small carrots, about 8
1 cup coarsely chopped onion
1 clove garlic, crushed
4 whole black peppercorns
1 bay leaf, crumbled
2 teaspoons Worcestershire sauce
1/2 teaspoons dried marjoram leaves
1 can (10-1/2 ounces) condensed beef broth, undiluted<HORSERADISH CREAM
1/2 cup heavy cream
2 tablespoons prepared horseradish
1 teaspoon prepared mustard
Dash salt3 tablespoons flour
Wipe short ribs with damp paper towels. Trim excess fat. Slowly heat a 6-quart Dutch oven. Add short ribs, about half at a time, fat side down (just enough to cover the bottom of the pan). Over medium heat, brown ribs well on all sides, about 45 minutes in all.
Meanwhile, peel onions. Scrub potatoes well, pare a 1-inch strip of skin from center of potatoes. Pare carrots. Remove ribs; set aside. Pour off drippings; reserve 2 tablespoons drippings, sauté chopped onion and whole onions, stirring occasionally, about 10 minutes.
Remove whole onions; reserve. Add garlic, black peppercorns, bay leaf, Worcestershire sauce, marjoram, beef broth and 1/2 cup water; stir well. Put back browned short ribs. Place large sheet of waxed paper over pot, under lid, to catch liquid while the meat cooks.
Bring to boiling. Reduce heat and simmer, covered, 1 hour, turning meat once. After 1 hour, add browned onions, potatoes and carrots. Simmer, covered, 45 minutes.
MAKE HORSERADISH CREAM - In small bowl, with rotary beater, beat cream until stiff. Stir in horseradish, mustard and salt. Refrigerate, covered.
Before removing short ribs, pour off liquid formed on paper during cooking. Test for doneness, meat and vegetables should be fork tender. Arrange them on a heated platter, and keep warm.
Skim fat from pan juices. Mix flour with 1/4 cup water until smooth. Stir into pan juices, bring to boiling, stirring. Reduce heat and simmer 3 minutes. Pour through strainer over short ribs. Garnish with parsley. Pass Horseradish Cream.
Makes 8 servings