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Braised Short Ribs with Horseradish Creme

Braised Short Ribs with Horseradish Creme
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Total Time: 45

Yield: Yield: 2 dozen appetizers

This humble meat dish becomes an appetizer people will be talking about long after the Christmas lights have come down. Serve over cooked rice for a rich cold-weather meal.


  • 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


  • 1 tablespoon prepared horseradish sauce
  • 1 cup mascarpone cheese or sour cream
  • 2 teaspoons Dijon mustard
  • 1 teaspoon fresh lemon juice
  • Kosher or sea salt and freshly ground black pepper


In a small mixing bowl, whisk together horseradish, mascarpone, mustard, and juice until mixture is smooth. Cover and refrigerate at least 1 hour. Season with salt and pepper to taste. Yield: about 1-1/4 cups

Updated Thursday, October 4th, 2007

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