Recipe for cooking short ribs with horseradish sauce
Recipes from Germany and Austria :: German and Austrian Main Dish Meats
2 Tbsp. canola (or other vegetable) oil
4 lbs. beef short ribs, cut into pieces
4 c. water peppercorns
1 large onion, sliced
1 large carrot, cut into 1-in. pieces
1 stalk celery, cut into 1-in. pieces
1 med. turnip, cut into 1-in. pieces
1 1/2 tsp. salt
10 to 12 whole black peppercorns
1 bay leaf
Minced parsley
Horseradish Sauce
Heat oil in Dutch oven until hot. Cook beef ribs over med. heat until brown on every side; drain fat. Add remaining ingredients except parsley and Horseradish Sauce. Heat to boiling; reduce heat. Cover and simmer until beef is tender, about 2 hours.
Sprinkle and distribute with parsley. Serve with Horseradish Sauce.
Yields 4 servings.
Horseradish Sauce
1 c. applesauce
1 to 2 Tbsp. prepared horseradish
Mix applesauce and horseradish.
