Short Ribs with Horseradish Sauce
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
4 large carrots, cut into 1" pieces1 medium onion cut into wedges3 - 4 lbs boneless beef short ribs1/2 cup dry red wine1/3 cup beef broth2 TBS Dijon-style mustard1 TBS bottled minced garlic (6 cloves)1/2 tsp salt1/2 tsp ground black pepper1/4 tsp dried thyme, crushed1/4 tsp. black pepper1 bay leaf8 oz light dairy sour cream2 - 3 TBS prepared horseradish1/8 tsp salt
Place Carrots & onion in 4-5 qt crockpot. Triim fat from short ribs; cut ribs into 2" pieces. Brown ribs in olive oil in frying pan and add to crockpot when browned. In small bowl, stir together wine, beef broth, dijon mustard, garlic, salt, thyme, pepper and bay leaf. Add broth mixture and bay leaf to slow cooker.
Cover and cook on low heat setting for 9 - 10 hours or on high heat setting for 4-1/2 - 5 hrs.
Using slotted spoon, transfer short ribs and vegetables to serving dish, reserving cooking liquid. Discard bay leaf. Skim off fat from liquid, Pour some of the cooking liquid over ribs to moisten. Serve ribs with horseradish sauce.
For horseradish sauce, mix sour cream, horseradish and salt in a small bowl and cover and chill until ready to serve.
Number of Servings: 6
Recipe submitted by SparkPeople user CMAC1313.
Cover and cook on low heat setting for 9 - 10 hours or on high heat setting for 4-1/2 - 5 hrs.
Using slotted spoon, transfer short ribs and vegetables to serving dish, reserving cooking liquid. Discard bay leaf. Skim off fat from liquid, Pour some of the cooking liquid over ribs to moisten. Serve ribs with horseradish sauce.
For horseradish sauce, mix sour cream, horseradish and salt in a small bowl and cover and chill until ready to serve.
Number of Servings: 6
Recipe submitted by SparkPeople user CMAC1313.
Nutritional Info Amount Per Serving
- Calories: 502.8
- Total Fat: 21.5 g
- Cholesterol: 178.4 mg
- Sodium: 791.9 mg
- Total Carbs: 8.4 g
- Dietary Fiber: 2.1 g
- Protein: 61.2 g
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