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Pot-Au-Feu of Beef Short Ribs with Horseradish Sauce Recipe

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This recipe for Pot-Au-Feu of Beef Short Ribs with Horseradish Sauce is from The felder Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 pounds beef short ribs
2 tablespoons olive oil
3 large carrots, peeled, cut into 1/2-inch-thick rounds
2 medium onions, sliced
3 cups water
3 cups low-salt beef broth
1 leek(white and pale green parts only), cut crosswise into 1/4-inch slices
10 garlic cloves, minced
1 bunch (10 sprigs) fresh thyme

24 baby red-skinned new potatoes
1 medium savoy cabbage (about 11/2 pounds), cut into 6 wedges

1 cup sour cream
3 tablespoons prepared white horseradish
1/2 teaspoon salt
Sea salt (for sprinkling)
Directions:
Directions:
Preheat oven to 350º. Sprinkle short ribs generously with salt and pepper. Heat olive oil in heavy large ovenproof pot over medium-high heat. Working in batches, add ribs to pot and cook until brown, about 2 minutes per side. Transfer ribs to bowl. Add carrots and onions to pot. Cook until onions soften slightly, stirring frequently, about 3 minutes. Stir in 3 cups water, beef broth, leek, garlic, and thyme. Return short ribs to pot and bring to boil. Cover pot; transfer to oven and bake 2 hours.

Add new potatoes and cabbage to short ribs and bake until vegetables are tender and meat almost falls of bones, about 1 hour longer.

Whisk sour cream, horseradish, and 1/2 teaspoon salt in small bowl to blend. Place 1 cabbage wedge in each of 6 large bowls. Spoon carrots and potatoes around cabbage. Divide ribs and juices among bowls and serve, passing horseradish cream and sea salt separately.
Number Of Servings:
Number Of Servings:
6

 

 

 

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