Recipe courtesy of Adam Sobel
Horseradish and Red Wine Braised Short Ribs
- Level: Easy
- Yield: 4 to 6 servings
- Total: 2 hr
- Active: 1 hr
Ingredients
10 Korean-style galbi short ribs
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for cooking
1 pound baby or small carrots
24 pearl onions, peeled
2 parsnips, cut on the bias
5 cloves garlic, minced
2 tablespoons tomato paste
2 cups red wine
2 cups veal or roasted beef stock
2 bay leaves
1 pound button mushrooms
3 tablespoons prepared spicy horseradish
1 piece fresh horseradish
1/2 cup picked fresh parsley leaves
Directions
- Sprinkle the short ribs with salt and pepper, then sear both sides on the grill or in a hot pan on a stovetop, approximately 2 minutes per side. Set aside while putting together the rest of the ingredients for the braise.
- Preheat the oven to 300 degrees F.
- In a large Dutch oven, heat 2 tablespoons olive oil and sauté 1 carrot, a few pearl onions and 1 parsnip for 2 minutes. Add the garlic and proceed to sauté for another 4 minutes. Add the tomato paste to coat the ingredients, then continue to cook for an additional 4 minutes. Deglaze with the red wine and add the stock. Add the bay leaves, 2 tablespoons salt and 1 tablespoon pepper and bring to a simmer. Simmer for 20 minutes. Strain. Save the liquid and discard the cooked vegetables.
- To the same Dutch oven, add the seared short ribs, the rest of the carrots, parsnips, pearl onions, along with the button mushrooms, the reserved liquid and the prepared spicy horseradish. Place lid on the pan and place in the oven for 45 minutes. Remove the lid and continue the cooking for 15 more minutes. The short ribs should be tender and juicy at the 1 hour mark.
- Remove the short ribs from the pan and place on a plate or coupe bowl. Spoon the vegetables over the top and distribute evenly across all plates. Spoon a liberal amount of braising liquid over the top of each plate. Grate fresh horseradish over the top of each plate as desired and garnish with the parsley leaves.