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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Horseradish loses its pungency as it bakes on the meat. Have the ribs sawed to size at the meat market Ingredients:
1 pound carrots |
1 pound thin-skinned potatoes |
1 onion (1/2 lb.) |
1 turnip (about 1/2 lb.) |
4 pounds lean beef short ribs, fat trimmed, cut into 3- to 4-inch pieces |
1 cup fat-skimmed beef or chicken broth |
about 1/2 cup prepared horseradish |
about 1/4 pound watercress, rinsed and drained |
salt |
Directions:
1. Peel carrots, potatoes, onion, and turnip and cut into about 1/2-inch dice.
2. Rinse ribs, drain, and lay bone-down in a single layer in a 12- by 14-inch casserole (about 5 qt.) at least 2 inches deep. Distribute vegetables evenly around but not over meat. Pour broth and 1 1/4 cups water into casserole.
3. Coat tops of ribs with 6 tablespoons horseradish.
4. Cover casserole tightly with foil, tenting if necessary to keep foil from touching ribs. Bake in a 375ยบ oven until meat is very tender when pierced, about 3 hours.
5. Meanwhile, break leaves from watercress and finely chop stems. Cover each separately and chill.
6. Uncover casserole and bake until ribs brown, about 10 minutes. With a slotted spoon, transfer ribs to a large platter and keep warm. Mix chopped watercress stems with vegetables and return to oven until watercress is slightly wilted, about 5 minutes, stirring once or twice. With slotted spoon, transfer vegetables to platter. Skim and discard fat from pan juices, then pour juices into a bowl.
7. Garnish platter with the watercress leaves. Serve the meat and vegetables with pan juices, horseradish, and salt to taste.
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