Braised Short Ribs With Horseradish Sauce

Serves: 4

Short ribs are fatty cut, which makes the meat tender and succulent. Ask your butcher to cut the ribs for you into 2 1/2 to 3 inch pieces. To remove excess fat easily, make the dish a day ahead. The fat will rise and congeal, making it easy to spoon off.

Ingredients:

• 3 pounds short ribs
• One half teaspoon sea salt
• 1/4 teaspoon black pepper
• One and a half teaspoons olive oil
• 1 cup chopped fennel
• One medium carrot, finely diced
• Two large garlic cloves minced
• 1/2 cup +2 tablespoons dry red wine
• 1 14 ounce canned beef broth
• 1/4 teaspoon ground allspice
• 2 tablespoons Arrowroot

Horseradish cream:

• 1/2 cup sour cream
• 1 tablespoon prepared and white Horseradish, well drain
• 1 Tablespoon thinly sliced scallions

Instructions:
Heat oven to 325°. Heat Dutch oven over medium high heat. Sprinkle with salt and pepper, add half to Dutch oven. Brown well, about 3 to 4 minutes per side. Transfer to plate. Repeat with remaining ribs.

Reduce heat to medium, add oil, fennel, and carrot two dutch oven. Cook three minutes until vegetables are slightly golden, add garlic and cook one minute more. Add half a cup wine and simmer one minute. Return ribs two dutch oven, stir in broth and allspice. Bring to boil. Cover, transfer to oven, and bake 2 1/2 hours, until meat is tender enough to fall off the bone.

Prepared horseradish cream by stirring all ingredients together. Set aside in the refrigerator.

Transfer ribs to bowl. (Maybe made up to one day I had up to this point. Cool and refrigerate it). Spoon as much of the fat off as possible off top of liquid and discard. Stir in remaining 2 tablespoons of wine into arrowroot. Whisk mixture into liquid in pot, bring to boil on the stove top. Cook 1 to 2 minutes, stirring frequently, until thickened. Return ribs to pot and heat through a few minutes. Serve with a dollop of horseradish cream