Bon Appetit/December 2003

Pot-Au-Feu of Beef Short Ribs with Horseradish Sauce
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6 pounds beef short ribs 2 tablespoons olive oil 3 large carrots, peeled, cut into 1/2-inch-thick rounds
2 medium onions, sliced 3 cups low-salt beef broth 1 leek (white and pale green parts only), cut crosswise into 1/4-inch-thick slices
10 garlic cloves, minced 1 bunch (10 sprigs) fresh thyme 24 baby red-skinned new potatoes
1 medium savoy cabbage (about 1-1/2 pounds), cut into 6 wedges 1 cup sour cream 3 tablespoons prepared white horseradish
1/2 teaspoon salt sea salt (for sprinkling)



1 Preheat oven to 350 F. Sprinkle short ribs generously with salt and pepper. Heat olive oil in heavy large ovenproof pot over medium-high heat. Working in batches, add ribs to pot and cook until brown, about 2 minutes per side. Transfer ribs to bowl. Add carrots and onions to pot. Cook until onions soften slightly, stirring frequently, about 3 minutes. Stir in 3 cups water, beef broth, leek, garlic, and thyme. Return short ribs to pot and bring to boil. Cover pot; transfer to oven and bake 2 hours.
2 Whisk sour cream, horseradish, and 1/2 teaspoon salt in small bowl to blend. Place 1 cabbage wedge in each of 6 large bowls. Spoon carrots and potatoes about cabbage. Divide ribs and juices among bowls and serve, passing horseradish cream and sea salt separately.

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