Braised Short Ribs & Horseradish Cream Sauce

This is almost like Julia Child’s Beef Bourguignon, except I used dry white wine, and made a cream sauce. If you’re like us, you’ll add horseradish… if not, it’s perfect without it too. Tender, moist short ribs of beef, very worth making!! I got to use my new Lodge Combo Fryer today too and it’s equally fantastic!!

Braised Short Ribs:
1- 1 1/2 lbs. beef short ribs
1 1/2 cups white wine
1 1/2 cups chicken broth
4 garlic cloves smashed
1 Onion
1-2 sprigs thyme
1 bay leaf
1 tbsp. bacon fat
Salt and pepper to taste

Onion Cream Sauce:
1 small onion chopped
1 tbsp. butter
1/2 cup chicken broth
1 cup cream
1/2 tsp. salt
1/4 tsp. black pepper

Instructions
Braised Short Ribs:
Preheat the oven to 325 degrees.
Heat the bacon fat in a dutch oven over high heat.
Season the short ribs generously with salt and pepper and garlic powder.
Brown the short ribs on all sides to form a crust. Remove short ribs and set aside.
Drain any excess fat.
Add the garlic, onion and thyme and saute until soft, 1-2 minutes.
Add the wine and simmer for 3-4 minutes.
Add broth and bay leaf and bring to a boil.
Add the short ribs, cover and place in the oven for 3 hours, flipping the short ribs every hour.

Remove meat from drippings, make the gravy in the same skillet.

Onion Cream Sauce:
Make a paste with 2 parts butter and 1 part flour, add to drippings.
Stir as mixture heats and thickens.
Add cream. (I topped it up with some milk.)
Add to taste horseradish sauce. (I added 2 heaping tablespoons of creamy horseradish.)
Simmer until sauce is thickened and flours combine, about 5 minutes.
Season with salt and pepper and serve on beef short ribs.
Recipe Notes

I didn’t add the meat back to the gravy because I’m going to make a meat pie out of the remaining meat tomorrow. It will be a small pie!! We almost ate it all!! So very good!!

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