CORNED BEEF SHORT RIBS

By BobLongo

Ingredients

• Corned beer brine:
• 2 quarts cold water
• 1 cup kosher or coarse salt
• 1 cup brown sugar
• 4 tablespoons whole black peppercorns
• 4 TBS whole allspice
• 1/2 cup whole mustard seeds
• 1/2 cup caraway seeds
• 8 bay leaves
• 8 whole cloves
• Short ribs:
• 4 beef short ribs, tied lengthwise with string YES, about 12 ounces each
• Braising process:
• 2 tablespoons unsalted butter or canola oil
• 1 ea medium onion diced
• 4 cups stock or water
• Salt to taste
• Freshly ground black pepper to taste
• 1/4 cup prepared white horseradish
• 1/4 cup chopped parsley
• 4 sprigs fresh parsley for garnish

Preparation

Step 1

In a large pot, combine the water, salt, brown sugar and half the spices. Bring to a boil over high heat, then turn off and allow to cool to room temperature. Place the short ribs in a properly sized baking dish and cover with the brine Cover the dish with plastic wrap and refrigerate overnight.
Preheat the oven to 375 degrees. In a large ovenproof skillet, melt the butter over high heat. Add the short ribs and brown on all sides. Transfer to a warm plate and set aside. Add the onions and sauté until browned, about 5 minutes. Return the short ribs to the skillet; add the stock brine and the remaining spices. Bring to a boil. Add the salt and pepper to taste. Float a sheet of aluminum foil, dull side down, on the surface of the mixture. Cover the skillet with a lid, place on the lower rack of the oven, and cook until tender, about 1 hour and 45 minutes. The short ribs are done when a skewer inserted into the thickest section of the meat can be removed without resistance.
Remove 1-1/2 cups of the stock to a small saucepan. Bring to a simmer over high heat and cook until it is thickened enough to coat the back of a spoon about 6 minutes. Add the horseradish and parsley, and then transfer to a blender. Puree until smooth, about 30 seconds. Salt and pepper to taste. Transfer the short ribs to serving plates. Remove the string. Spoon the horseradish sauce over, garnish with parsley sprigs, and serve. Makes 4 servings, each containing approximately
356 calories (60 percent from fat), 24 grams fat (8 grams saturated fat), 7 grams carbohydrates, 28 grams protein, 1,206 milligrams sodium, 83 milligrams cholesterol, 53 mg calcium, 1 grams fiber.