POT-AU-FEU OF BEEF SHORT RIBS WITH HORSERADISH SAUCE
Steps:
- Preheat oven to 350. Sprinkle ribs with salt and pepper. Heat olive oil in heavy large ovenproof pot over med-high heat. Working in batches, add ribs to pot and cook until brown, about 2 min. per side. Transfer to bowl. Add carrots and onions to pot, cook until soften slightyly, stirring frequently, about 3 min. Stir in 3 c water, beef broth, leek, garlic and thyme. Return ribs to pot and bring to boil. Cover pot and transfer to oven, bake 2 hours. Add new pots and cabbage to ribs and bake until vegies are tender and meat almost falls off bones, about one hour longer. Whisk sour cream, horseradish, and 1/2 t salt in small bowl to blend. Place 1 cabbage wedge in each of 6 large bowls. Spoon carrots and potatoes around cabbage. Divide ribs and juices among bowls and serve, passing horseradish cream and sea salt separately.
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Marie Coupe
[email protected]This is a great recipe for a special occasion. The beef short ribs are so elegant and the horseradish sauce is the perfect finishing touch.
funners gang
[email protected]I followed the recipe exactly and the dish turned out perfectly. The beef short ribs were fall-off-the-bone tender and the horseradish sauce was creamy and flavorful.
Jutt Hero
[email protected]This was the first time I've ever made pot-au-feu and it was a success! The beef short ribs were so tender and flavorful, and the horseradish sauce was the perfect accompaniment.
Ja'Vontez McCray
[email protected]I'm not a fan of beef short ribs, but I loved this dish. The meat was so tender and the horseradish sauce was amazing.
Carl Edward Walker
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The beef short ribs are always fall-off-the-bone tender and the horseradish sauce is delicious.
Suraya Khatun
[email protected]This is a great recipe for a cold winter day. The beef short ribs are so tender and the horseradish sauce is the perfect complement.
Crush Mayor
[email protected]I made this dish for a dinner party and everyone raved about it. The horseradish sauce was a big hit.
Sarah Addo
[email protected]The beef short ribs were a bit fatty for my taste, but the rest of the dish was delicious. I especially liked the carrots and potatoes.
Dominic Mullis
[email protected]This was my first time making pot-au-feu and it turned out great! The instructions were easy to follow and the dish was ready in no time.
Khanzada A k bhai
[email protected]I'm not a huge fan of horseradish, but I loved the sauce in this recipe. It was creamy and flavorful without being too overpowering.
Jackline Shaker
[email protected]This pot-au-feu was a hit with my family! The beef short ribs were fall-off-the-bone tender and the horseradish sauce added a nice kick. I will definitely be making this again.