Ingredients
- Horseradish Cream:
- 5 lbs. short ribs
- 1/2 cup vegetable oil
- 4 cups chopped onions
- 3 cups chopped celery
- 26 garlic cloves, pressed
- 2 bay leaves
- 1 cup medium dry sherry
- 4 cups low salt beef broth
- 1-1/2 cups sour cream
- 3 tablespoons prepared white horseradish
- 3/4 teaspoon hot pepper sauce
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon fresh lemon juice
- Coarse kosher salt
- 6 tablespoons olive oil
- 2-1/2 lbs. onions, halved, thinly sliced
- Rye bread for sandwich
Preparation
Step 1
Preheat oven to 350 degrees. Sprinkle short ribs with salt and pepper. Heat oil in ovenproof pot over medium high heat. Working in 2 batches, brown short ribs on all sides, about 10 minutes per batch. Transfer ribs to rimmed baking sheet. Add chopped onions, celery to pot and saute until vegetables are light brown, about 20 minutes.
Add garlic and bay leaves, stir 1 minute. Place short ribs atop vegetables in pot, arranging in single layer. Pour 1 cup sherry over ribs and bring to boil. Boil 2 minutes. Add 4 cups beef broth to pot, cover and transfer to oven.
Braise until meat is tender, about 2-1/2 hours. Tilt pot and spoon fat from surface of liquid. Chill uncovered until cold, then cover and chill overnight.
Rewarm short ribs in covered pot over medium heat until heated through, stirring occasionally about 15 minutes. Transfer ribs to platter. Strain mixture in pot, discard solids and return liquid to pot. Simmer to thicken slightly if necessary. Season sauce to taste with salt and pepper. Spoon sauce around ribs and serve.
Creamy Horseradish Sauce:
Whisk first 5 ingredients in medium bowl. Season with coarse salt and pepper.
Heat oil in heavy skillet over medium high heat. Add onions, sprinkle with coarse salt and cook until golden brown, stirring often 22-25 minutes.
Horseradish cream and caramelized onions can be made 1 day ahead. Cover separately and chill.
Pull meat off ribs in large peices, reserving sauce to pot. Tent meat with foil to keep warm. Toast bread. Place 1 slice bread on each plate. Divide meat among toasts, mounding in centers. Spoon some of reserved short rib sauce over, if desired.
Spoon dollop of horseradish cream atop meat. Scatter caramelized onions on sandwich and serve.