POT-AU-FEU OF BEEF SHORT RIBS WITH HORSERADISH SAUCE

POT-AU-FEU OF BEEF SHORT RIBS WITH HORSERADISH SAUCE image

Yield 6 servings

Number Of Ingredients 15

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6 lbs. beef short ribs
2 T olive oil
3 lg. carrots, peeled, cut into 1/2 inch rounds
2 med. onions, sliced
3 c water
3 c low salt beef broth
1 liik (white and pale green) cut crosswise into 1/4 inch slices
10 garlic cloves, minced
1 bunch fresh thyme
24 baby red new potatoes
1 med. savoy cabbage, cut into 6 wedges
1 c sour cream
3 T prepared white horseradish
1/2 t. salt
sea salt for sprinkling

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.