Braised Short Ribs with Horseradish Creme


1 tablespoon vegetable oil
6 beef short ribs
2 onions, thinly sliced
2 carrots, roughly chopped
2 celery ribs, roughly chopped
2 garlic cloves, smashed
3 star anise
2 bay leaves
2 teaspoons red chili pepper flakes
1 cup red wine
1 cup beef or chicken stock
1 recipe Horseradish Creme
Garnish: finely chopped chives


Heat oven to 300 degrees. In a small Dutch oven over high setting, heat oil and sear ribs on all sides. Remove ribs to a plate. Pour off all but 1 tablespoon of fat. Lower heat to medium and saute onions, carrots, celery, and garlic about 8 minutes, or until onions are softened and slightly translucent. Add star anise, bay leaves, and chili flakes; cook 1 to 2 minutes. Place ribs back in pan, into the vegetables. Add wine and stock. Cover with foil, then lid. Cook 3 hours. Remove meat from bones and shred (discard tough connective tissue). Strain sauce and reduce until thick, about 10 minutes. Put meat back in sauce and heat through. Scoop meat onto spoons. Top with a small dollop of Horseradish Creme and a few chopped chives. Arrange in a circle.

Horseradish Creme


Yield: 2 dozen appetizers

Preparation Time

45 Minutes

Total Time

4 Hours

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