Braised Short Ribs
By á-4010
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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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