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Braised Short Ribs

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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

Details

Preparation

Step 1

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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