Braised Short Ribs

Braised Short Ribs
Braised Short Ribs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Short Ribs:

  • 1-2

    cups Houdini Merlot

  • 2

    lbs Boneless Short Ribs

  • 8

    cups canned Demi-Glace

  • 4

    tsp Horseradish Cream

  • Salt and Pepper

  • 4

    Bay Leaves

  • Horseradish Cream:

  • 1

    oz Horseradish

  • 2

    tbsp. Worcestershire sauce

  • 6

    oz Creme Fraiche or sour cream

  • Salt and Pepper

Directions

Short Ribs: 1. Marinate meat in Houdini Merlot (so it is covered) for 3 1/2 hours 2. Pre-heat oven to 275°F 3. Cut the rib meat from bones, roll & tie with string. 4. Pat down meat with a paper towel until it is completely dry 5. In hot saute pan, sear both sides, salt, pepper and put in a baking pan. 6. Add Demi-Glace & bay leaves. Braise for 3 hours. Horseradish Cream: 1. In large bowl whip horseradish, Worcestershire, sour cream, salt and pepper until creamy smooth.

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