Short Ribs with Horseradish

Page 158

Cuisine: North American | Course Type: Main Courses

(1 review)

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Recipe Review

These take some time about 3 hours from start to finish but so worth it. Do take the time she suggests to brown the ribs and as she says let the pureed veggies get very brown and form a crud on the bottom of your pan. It's so worth it for the flavor after simmering in the oven for 2 1/2 hours.

I did omit the celery since hubby doesn't care for it and only used one small bay leaf for the same reason. I also didn't use the fresh horseradish at the end since I couldn't find any but the flavor from the prepared horseradish was wonderful. The pureed veggies (onions, carrots, mushrooms and garlic) along with the tomato paste and red wine made a wonderful gravy for the loosey goosey garlic mashed potatoes p216.

Not something I'd make often but makes a great winter meal with the potatoes and a salad which is what I served with. I only made a half recipe to serve 3.

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