Country Style Beef Short Ribs with Horseradish Cream

6 Tbsp Fat free sour cream

2 tbsp prepared horseradish

1 tbs dijon

3/4 tsp salt

1 1/4 lbs boneless beef short ribs, trimmed of visible fat and cut into 1 1/2 inch chunks

1/2 tsp freshly ground pepper

2 onions, sliced

1 lb small whole potatoes (white)

1 1/2 cups small whole baby carrots

2 garlic cloves, chopped

1 bay leaf

1 cup low sodium beef broth

2 tbsp Worscestershire sauce

3 tbsp flour

3 tbsp cold water

1 tbsp chopped parsley

Makes 4 servings

1. Prepare horseradish cream. Combine the sour cream, horseradish, mustard and 1/4 tsp salt in small bowl. Cover and refrigerate until use. At least 4 hours.

2. Sprinkle ribs with remaining salt and pepper. Spray large skillet with nonstick spray and set over medium high heat. Add ribs and cook, turning once until browned about 8 minutes.

3. Transfer ribs to slow cooker. Add onions, potatoes, carrots, garlic and bay leaf. Pour brother and worcestershire sauce over meat and veggies. Cook until meat and veggies are fork tender. 4-5 hours on high or 8-10 on low.

4. About 20 minutes before cooking time is up, combine flour and wather in small bowl until smooth. Stir in about 1/4 cup of the hot liquid from the cooker until blended. Stir in flour mixture into the slow cooker. Cook on high until mixture simmers and thickens, about 15 minutes. Discard bay leaf. Stir in parsley. Servei with horseradish cream


6 points

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