Ingredients: |
Ingredients: 3 Tbsp. olive oil
3 1/2 lbs. short ribs (large 6-bone section of flanked-style short ribs)
Kosher salt, to taste
2 Tbsp tomato paste
5 whole garlic cloves, peeled
2 whole shallots, peeled
1 cup peeled, chopped carrots
1 cup celery, chopped
1 cup Port wine
5 cups beef broth
1 can Dr. Pepper (1 1/2 cups)
HORSERADISH CREAM
1/2 cup heavy cream
1/2 cup creme fraiche or sour cream
1/2 cup hot horseradish
1 Tbsp. fresh chives
1 Tbsp lemon juice, freshly squeezed
Kosher salt, to taste
Freshly ground black pepper, to taste
|
Directions: |
Directions:Preheat oven to 250º F.
Have the oven rack in the lower third of the oven.
Add oil to a large braising pan or Dutch oven (heavy-bottomed pan that can go from stove to oven) and set over a medium heat.
Season short ribs with salt.
Sear ribs, fatty side down, until well-browned, about 5 minutes.
Remove ribs from pan leaving any pan dripping in the pan.
Add tomato paste, garlic, shallot, carrots and celery to the pan. Cook for 5 to 10 minutes, or until vegetables are lightly browned.
Return short ribs to the pan, seared side up.
Add Port, beef broth and Dr. Pepper to cover meat halfway. (you may not use all liquid), and bring to a simmer.
Cover pan with a tight-fitting lid and braise until fork tender and falling off the bone...approx. 3 1/2 to 4 hours.
Transfer ribs to cutting board and cover tightly with aluminum foil.
Strain braising liquid into a saucepan and heat over medium heat. Cook until thickened, about 15 to 20 minutes.
Serves 6
TO PREPARE THE HORSERADISH CREAM:
In a medium bowl, whisk heavy cream until thickened, but not yet at soft peaks.
Fold in the creme fraiche or sour cream, horseradish, chives, lemon juice, salt and pepper.
Refrigerate for 30 to 60 minutes before using.
Can be kept in an airtight container in the refrigerator for up to 2 weeks.
Serve on the side with the Yummy Braised Short Ribs. |
This recipe for YUMMY BRAISED SHORT RIBS is from