Short Rib, Horseradish, Black Pepper Recipe

Preheat and season

Preheat the oven to 325°F (160°C). Pat the short ribs dry with paper towels. Generously season all sides with 2 tsp kosher salt and 2 tsp freshly ground black pepper, pressing the seasoning into the meat.

Brown the ribs

Heat a large Dutch oven or oven-safe heavy pot over medium-high heat. Add 2 tbs vegetable oil. When shimmering, working in batches if needed, sear short ribs on all sides until deeply browned (about 3–4 minutes per side). Transfer browned ribs to a plate.

Sauté aromatics

Reduce heat to medium. Add the diced onion (1 cup), carrot (1 cup), and celery (1/2 cup) to the pot. Cook, stirring occasionally, until softened and starting to brown, about 6–8 minutes. Add 4 smashed garlic cloves and cook 1 minute more until fragrant. Stir in 2 tbs tomato paste and cook 2 minutes, scraping browned bits from the bottom.

Deglaze and build braising liquid

Pour in 1 cup dry red wine to deglaze, scraping up any fond. Bring to a simmer and reduce by half, about 3–5 minutes. Add 3 cups beef stock, then return the short ribs to the pot along with any accumulated juices. The liquid should come about halfway up the ribs; add a little extra stock or water if needed. Add 3 sprigs fresh thyme and 2 bay leaves.

Braise

Bring to a gentle simmer on the stovetop. Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise until the meat is fork-tender and nearly falling off the bone, about 2 1/2 to 3 hours. Check once halfway through and spoon some cooking liquid over the ribs if the surface looks dry.

Finish the sauce

Carefully remove the pot from the oven. Transfer short ribs to a cutting board and tent loosely with foil to keep warm. Skim excess fat from the surface of the braising liquid. Place the pot on the stove over medium-high heat and reduce the liquid until slightly thickened, about 6–10 minutes. Taste and season with additional salt and pepper if needed. Remove thyme sprigs and bay leaves.

While the ribs braise (or during the last 30 minutes), make the horseradish cream. In a medium bowl combine 1/2 cup prepared horseradish, 1/2 cup sour cream, 1/4 cup whole-milk Greek yogurt, 1 tsp fresh lemon juice and 1 tsp Dijon mustard. Stir until smooth. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Taste and adjust: add more horseradish for heat or more yogurt/sour cream to mellow. Refrigerate until ready to serve.

To serve, if desired, spoon a small pat of butter or a drizzle of oil (1 tsp) into the warm reduced sauce and swirl to enrich. Place a short rib on each plate (or slice between bones and portion the meat), spoon some of the reduced braising sauce over the meat.

Add a generous dollop (about 2 tbs) of the chilled horseradish cream next to or on top of the short rib. Sprinkle 1 tsp coarsely cracked black pepper over the dish and finish with 2 tbs chopped fresh chives or parsley for color and freshness.

Serve immediately with desired accompaniments (mashed potatoes, buttered noodles, or crusty bread) so guests can combine the rich short rib, peppery sauce, and bright horseradish cream.