Country-Style Beef Short Ribs with Horseradish Cream

Total Time
5 hr 28 min
20 min
5 hr 8 min
Boneless beef short ribs (sometimes called country-style ribs) require long, slow cooking to tenderize them, making them a perfect candidate for the slow cooker.


Fat free sour cream

6 Tbsp

Store-bought horseradish

2 Tbsp

Dijon mustard

1 Tbsp

Table salt

¾ tsp

Uncooked trimmed beef short rib

1¼ pound(s), boneless, trimmed of all visible fat and cut into 11⁄2-inch chunks

Black pepper

½ tsp, freshly ground


2 medium, sliced

Uncooked white potato

1 pound(s), whole, scrubbed

Baby carrots

18 medium, about 1 1⁄2 cups


2 clove(s), chopped

Bay leaf

1 leaf/leaves

Canned beef broth

1 cup(s), low sodium

Worcestershire sauce

2 Tbsp

All-purpose flour

3 Tbsp


3 Tbsp, cold

Fresh parsley

1 Tbsp, flat-leaf, chopped


  1. 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.
  2. 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.
  3. 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.
  4. 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.