Savory Braised Short Ribs
SERVINGS 6 UNITS US
4 lbs beef short ribs with bones, and cut into serving-size pieces
1 (10 1/2 ounce) can condensed beef broth
1 cup onion, Coarsely Chopped
1 cup water
2 teaspoons Worcestershire sauce
1 garlic clove, Crushed
1⁄2 teaspoon dried marjoram
horseradish sauce (recipe follows)
3 tablespoons unbleached flour
1⁄2 cup water
1⁄4 cup sour cream
1 tablespoon prepared mustard
2 1⁄2 tablespoons prepared horseradish
1⁄8 teaspoon salt
tomatoes, cut into wedges
1 sprig parsley
Brown short ribs well on all sides (about 30 minutes) in Dutch oven over medium heat.
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.
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.
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