Red Wine Braised Short Ribs with Horseradish Cream
Calling all short-rib lovers: This recipe changes everything. A full-bodied wine and Progresso™ beef flavored broth gives the ribs their irresistible flavor, while the horseradish sauce takes it to a whole new level.MORE+LESS-
Updated December 13, 2017
lb beef short ribs, cut into individual rib sections (each section 2 inches long)
tablespoon vegetable oil
cloves garlic, finely chopped
tablespoons Gold Medal™ all-purpose flour
cups dry red wine (preferably Cabernet Sauvignon)
cups Progresso™ beef flavored broth (from 32-oz carton)
can (14.5 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
fresh or dried bay leaves
to 3 tablespoons prepared horseradish
tablespoons finely chopped chives
Pat short ribs dry; season with salt and pepper. In 5-quart Dutch oven, heat oil over medium-high heat. Working in 3 batches, cook ribs on all sides until dark brown, about 10 minutes a batch. Transfer short ribs to a plate as they are browned.
Reduce heat to medium; pour off all but 2 tablespoons of fat. Add chopped onions; cook and stir until they begin to brown, about 8 minutes. Add garlic; cook and stir 1 minute. Stir in flour, coating well. Add ribs, wine, broth, tomatoes, thyme, rosemary and bay leaves; heat to boiling. Reduce heat to medium-low; simmer, partially covered, 2 hours. Uncover; cook about 1 1/2 hours or until liquid is slightly thickened and beef is tender. Remove thyme, rosemary and bay leaves.
Meanwhile, in small bowl, mix Horseradish Sauce ingredients. Serve with short ribs.
- Taking the time to properly brown the short ribs is an important step in this recipe. Browning the ribs until they are a dark brown ensures the final dish will be deeply flavored.
- Prepared horseradish can vary wildly in intensity and heat, so start with adding a tablespoon or so, and taste before adding more.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- The five different taste sensations include sweet, sour, salty, bitter and savory (also called umami). Umami’s rich flavor is activated by the amino acid glutamate plus naturally occurring ribonucleotides in our food. Science aside, when you take a braised short rib recipe that consists of succulent beef, full-bodied red wine and hearty Progresso™ beef broth, what you’re left with is a heavenly umami trifecta.