Country-Style Beef Short Ribs with Horseradish Cream
- 6 Tbsp fat free sour cream
- 2 Tbsp store-bought horseradish
- 1 Tbsp Dijon mustard
- 3/4 tsp table salt
- 1 1/4 pound(s) uncooked trimmed beef shortrib(s), boneless, trimmed of all visible fat and cut into 11/2-inch chunks
- 1/2 tsp black pepper, freshly ground
- 2 medium uncooked onion(s), sliced
- 1 pound(s) uncooked whole white potato(es), whole, scrubbed
- 18 medium uncooked baby carrots, about 1 1/2 cups
- 2 clove(s), medium garlic clove(s), chopped
- 1 leaf/leaves bay leaf
- 1 cup(s) canned beef broth, low sodium
- 2 Tbsp Worcestershire sauce
- 3 Tbsp all-purpose flour
- 3 Tbsp water, cold
- 1 Tbsp fresh parsley, flat-leaf, chopped
- To prepare the horseradish cream, combine the sour cream, horseradish, mustard, and 1/4 teaspoon of the salt in a small bowl. Cover and refrigerate until ready to use, at least 4 hours or up to overnight.
- Sprinkle the ribs with the remaining 1/2 teaspoon salt and the pepper. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the ribs and cook, turning once, until browned, about 8 minutes.
- Transfer the ribs to a slow cooker. Add the onions, potatoes, carrots, garlic, and bay leaf. Pour the broth and Worcestershire sauce over the meat and vegetables. Cover and cook until the meat and vegetables are fork-tender, 4–5 hours on high or 8–10 hours on low.
- About 20 minutes before the cooking time is up, combine the flour and water in a small bowl until smooth; stir in about 1/4 cup of the hot liquid from the slow cooker until blended. Stir the flour mixture into the slow cooker. Cover and cook on high, until the mixture simmers and thickens, about 15 minutes. Discard the bay leaf. Stir in the parsley just before serving. Serve with the horseradish cream. Yields 2 cups stew and 2 tablespoons horseradish cream per serving.
Boneless short ribs contain less fat than bone-in short ribs, but they still need to be trimmed of all visible fat once you get them home. Making the horseradish cream a few hours ahead or the night before allows the flavors to meld and develop. If it’s more convenient for you, however, make the sauce just before you’re ready to serve the ribs, and add extra horseradish if necessary.