In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs for about 3-4 minutes on each side until browned. Remove and set aside.

Sauté Vegetables

In the same pot, add chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Stir in minced garlic and cook for an additional minute.

Add Liquids

Pour in the beef broth and red wine, scraping the bottom of the pot to deglaze. Add thyme and bay leaves.

Combine and Braise

Return the short ribs to the pot. Stir in horseradish and brown sugar. Bring to a simmer, cover, and reduce heat to low. Braise for about 3 hours or until the meat is tender and falling off the bone.

Chive Sour Cream

Mix Ingredients

In a bowl, combine sour cream, chopped chives, and lemon juice. Mix until well combined. Refrigerate until ready to serve.

Chef's Potato

Cook Potatoes

Boil large potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.

Mash Potatoes

Peel and mash the potatoes in a large bowl. Add butter, milk, and salt. Mix until creamy and smooth.

Asparagus

Prepare Asparagus

Trim the ends of the asparagus spears.

Cook Asparagus

In a skillet, heat olive oil over medium heat. Add asparagus and sprinkle with salt. Sauté for about 5-7 minutes until tender but still crisp.