Beef Short Ribs w/Horseradish Cream
Source of Recipe
WW In One Pot cookbook
Recipe Introduction
Serving is 2 cups of stew and 2 tablespoons of horseradish cream. 1 serving is 6 pts.
List of Ingredients
- 6 T. fat free sour cream
- 2 T. prepared horseradish
- 1 T. Dijon mustard
- 3/4 tsp salt
- 1-1/4 lbs. boneless beef short ribs, trimmed of all visible fat and cut into 1-1/2-inch chunks
- 1/2 tsp. freshly ground pepper
- 2 onions, sliced
- 1 lb. small whole white potatoes, scrubbed
- 1-1/2 cups whole baby carrots
- 2 garlic cloves, chopped
- 1 bay leaf
- 1 cup low-sodium beef broth
- 2 T. Worcesetershire sauce
- 3 T. all-purpose flour
- 3 T. cold water
- 1 T. chopped flat leaf parsley
Instructions
- To prepare the horseradish cream, combine the sour cream, horseradish, mustard and 1/4 tsp of the salt in a small bowl. Cover and refrigerate until ready to use, at least 4 hours or up to overnight.
- Sprinkle the ribs with the remaining 1/2 teaspoon salt and the pepper. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the ribs and cook, turning once, until browned, about 8 minutes.
- Transfer the ribs to a slow cooker. Add the onions, potatoes, carrots, garlic and bay leaf. Pour the broth and Worcestershire sauce over the meat and vegetables. Cover and cook until the meat and vegetables are fork tender; 4-5 hours on high or 8-10 hours on low.
- About 20 minutes before the cooking time is up, combine the flour and water in a small bowl until smooth; stir in about 1/4 cup of the hot liquid from the slow cooker until blended. Stir the flour mixtrue into the slow cooker. Cover and cook on high, until the mixture simmers and thickens, about 15 minutes. Discard the bay leaf. Stir in the parsley just before serving. Serve with the horseradish cream.
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