Beef ribs with mustard and horseradish sauce

 

           Make sure the short ribs are meaty. Serve this dish with mashed potatoes to soak up the rich sauce.

Makes 6 servings

• 1 tablespoon olive oil
• 4 pounds beef short ribs, cut into 3-inch pieces
• 1 large onion, chopped
• 1 large carrot, pared and chopped
• 3 cloves garlic, finely chopped
• 1 cup beef broth
• ½ cup dry red wine
• ½ cup water
• 1 teaspoon leaf marjoram, crumbled
• 1 teaspoon dry mustard
• 2 tablespoons Dijon mustard
• 1 tablespoon prepared horseradish
• ½ teaspoon pepper
• 1 tablespoon chopped parsley

1. Heat oil in Dutch oven or large pot over medium-high heat ; working in batches, brown ribs in pot and remove ribs to platter as they brown.
2. Reduce heat to low ; pour off all but 1 tablespoon fat.
3. Add onion and carrot ; cook, covered, for 8 minutes.
4. Add garlic and cook 1 minute ; add broth, wine, water, marjoram and dry mustard, bring to boiling.
5. Add ribs, lower heat, cover and simmer for 2 hours until ribs are tender ; remove ribs to serving dish and cover to keep hot.
6. Skim fat from sauce ; add Dijon mustard, horseradish and pepper.
7. Bring to boiling ; boil for 5 minutes.
8. Pour sauce over ribs ; sprinkle with parsley and serve.

BON APPÉTIT