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Short Ribs w/Beer and Horseradish Sauce




Source of Recipe


Internet


List of Ingredients




2 tablespoons vegetable oil, plus more as needed
6 meaty short ribs (about 4 1/2 pounds)
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large onion, chopped
3 medium carrots, cut into 1/2-inch rounds
3 medium celery ribs, cut into 1/4-inch thick slices
4 garlic cloves, minced
1/4 cup all-purpose flour
2 cups beef broth, preferably homemade, or use low-sodium canned broth
1 cup lager beer
1 tablespoon tomato paste
1 teaspoon caraway seeds
1 teaspoon dried thyme
1 bay leaf
2 tablespoons prepared horseradish



Recipe



Position a rack in the center of the oven and preheat to 300° F. In a large Dutch oven or flameproof casserole, heat the oil over medium-high heat. In batches, add the short ribs and cook, turning occasionally, until browned, about 10 minutes. Transfer to a plate and season with the salt and pepper.

If necessary, pour out the oil, clean the pot, and add fresh oil. Add the onion, carrots, celery, and garlic to the pot. Cook over medium heat, stirring often, until the onion is golden, about 10 minutes. Sprinkle with the flour and stir well. Whisk in the broth, beer, tomato paste, caraway seed, thyme, and bay leaf. Return the short ribs with their juices to the pot and bring to a simmer.

Bake, covered, until the short ribs are tender, about 2 1/2 hours. Transfer the short ribs to a deep serving platter and cover with aluminum foil to keep warm. Let the sauce stand for 5 minutes. Skim off the fat from the surface of the sauce. Stir in the horseradish. Spoon the sauce and vegetables over the short ribs and serve immediately.