Country-Style Beef Short Ribs with Horseradish Cream
Fat free sour cream
Uncooked trimmed beef short rib(s)
1¼ pound(s), boneless, trimmed of all visible fat and cut into 11⁄2-inch chunks
½ tsp, freshly ground
2 medium, sliced
Uncooked whole white potato(es)
1 pound(s), whole, scrubbed
Uncooked baby carrots
18 medium, about 1 1⁄2 cups
2 medium clove(s), chopped
Canned beef broth
1 cup(s), low sodium
3 Tbsp, cold
1 Tbsp, 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.