Shelly's Recipe

BRAISED SHORT RIBS WITH HORSERADISH CREME

Category: Ribs

1 tbsp vegetable oil
6 beef short ribs
2 onions, thinly sliced
2 carrots, roughly chopped
2 celery ribs, roughly chopped
2 garlic cloves, smashed
3 star anise
2 bay leaves
2 tsp red chili pepper flakes
1 cup red wine
1 cup beef or chicken stock
1 recipe Horseradish Creme
Garnish: finely chopped chives

Heat oven to 300. In a small Dutch oven over high setting, heat oil and sear ribs on all sides. Remove ribs to a plate. Pour off all but 1 tbsp of fat. Lower heat to medium and saute onions, carrots, celery, and garlic about 8 minutes, or until onions are softened and slightly translucent. Add star anise, bay leaves, and chili flakes; cook 1 to 2 minutes. Place ribs back in pan, into the vegetables. Add wine and stock. Cover with foil, then lid.

Cook 3 hours. Remove meat from bones and shred (discard tough connective tissue). Strain sauce and reduce until thick, about 10 minutes. Put meat back in sauce and heat through. Scoop meat onto spoons. Top with a small dollop of Horseradish Creme and a few chopped chives. Arrange in a circle. Makes enough for 20 appetizers

Horseradish Creme
1 tbsp prepared horseradish sauce
1 cup mascarpone cheese or sour cream
2 tsp Dijon mustard
1 tsp fresh lemon juice
Kosher or sea salt and freshly ground black pepper

In a small mixing bowl, whisk together horseradish, mascarpone, mustard, and juice until mixture is smooth. Cover and refrigerate at least 1 hour. Season with salt and pepper to taste. Yield: about 1 1/4 cups