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Short Rib Crostini with Horseradish Marscapone


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  • 1 lb beef short ribs (boneless), cut into 2 inch cubes
  • 1/4 cup finely diced yellow onion
  • 2 tsp minced garlic
  • 3 cups chicken broth
  • 1/2 cup mascarpone, room temp
  • 2 tsp prepared horseradish
  • 1 baguette, cut into 1/2 inch slices



Step 1

Preheat the oven to 375 degrees and season short ribs with salt and pepper.
Heat canola oil in large heavy bottom pot over medium high heat. Once oil is hot, sear short ribs on all sides until golden brown, approximately 2 min per side. Remove from pot and let rest.
In the same pot and onion and garlic. Cook for 3-5 mins until garlic is golden, stirring often.
Add chicken broth, bring to a slight boil and add short ribs and bay leaf. Cover with lid and bake in oven for 2 1/2 to 3 hrs until nice and tender.
Combine horseradish and mascarpone. Whip together until evenly incorporated. Set aside at room temperature.
Remove pot from oven and let rest for a few minutes. Remove short ribs and set aside.
Line baguette slices on baking sheet (w/olive oil) and bake for 15 minutes.
Return short ribs back to pot, strain liquid and stir-the ribs will begin to shred. Continue to stir until a nice glaze forms.
Arrange toasted baguette slices on a serving platter and evenly top slices with mascarpone and short ribs.


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