Braised Ribs of Beef With Horseradish Dumplings
- Total Time
- 4 hours 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 2tablespoons canola oil
- 6pounds of short ribs, separated
- Salt and freshly ground pepper
- 2medium carrots, peeled and cut into small cubes
- 5medium white turnips, peeled and cut into small cubes
- 1large Spanish onion, peeled and chopped
- 4shallots, peeled and sliced
- 10ounces dry red wine
- 112-ounce bottle dark beer
- 2cups chicken stock
- ⅓cup carrots, peeled and cut into one-inch pieces
- ⅓cup parsnips, peeled and cut into one-inch pieces
- ⅓cup turnips, peeled and cut into one-inch pieces
- 2cups kale, escarole, spinach or swiss chard (or a combination) coarsely shredded
For Garnish
Preparation
- Step 1
Preheat oven to 250 degrees.
- Step 2
Heat oil in a 12-inch saucepot over medium-high setting. Season ribs and brown on both sides, about 10 minutes. Remove meat from pan, and set aside. Pour excess fat from pan, and add carrots, turnips, onion and shallots. Cook, stirring occasionally, until vegetables brown, about 15 minutes.
- Step 3
Add red wine; stir and reduce by half, about 15 minutes. Add beer and place ribs back in pan. Cover with chicken stock. Cover, and place in a 250-degree oven for three to four hours, or until meat can be shredded with a fork.
- Step 4
While meat is cooking, make dumplings (see recipe). Before serving, boil one quart of salted water. Cook carrots, parsnips and turnips about 15 minutes. At the same time, in another deep pan, braise kale (or vegetable of choice) in lightly salted water, about 5 minutes. When the root vegetables are done, add them to pot holding winter greens, and cook another minute.
- Step 5
When meat is cooked, remove it from the pan, and set aside. Strain the braising broth through a fine sieve, and discard vegetables. Set aside.
- Step 6
To serve, place braised ribs and reserved meat juices in a large saucepan with dumplings. Warm over medium heat. When warm, place on warmed serving plates, and surround with well-drained winter greens and root vegetables.
Private Notes
Cooking Notes
Late in the recipe it says “discard vegetable”. Is that a typo? I think it should read discard vegetable cooking liquid and serve vegetable?
Where is the horseradish dumpling recipe?
Thanks, Susan! The recipe is now hyperlinked.
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