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Red Wine Braised Short Ribs with Horseradish Cream

Red Wine Braised Short Ribs with Horseradish Cream


 2.8kg pack beef short ribs, cut into individual rib sections 

1 teaspoon salt

½ teaspoon pepper

1 tablespoon vegetable oil

3 medium red onions, chopped

1 stick celery finely chopped

2 medium carrots finely chopped

3 cloves garlic, finely chopped

3 tablespoons plain flour

1 bottle of dry red wine (preferably Cabernet Sauvignon)

1 cup beef stock (can use water)

200 grams cherry tomatoes

2 sprigs thyme

2 Sprigs rosemary

2  bay leaves

Horseradish Sauce

cup sour cream

to 3 tablespoons prepared horseradish

tablespoons finely chopped chives



Cut the short ribs between the bones and pat dry; season with salt and pepper.

Add oil to a large casserole or frying pan and sear the ribs on all sides until dark brown, cook in batches - about 10 minutes a batch. Transfer short ribs to a plate as they are browned.

Reduce heat to medium; pour off all but 2 tablespoons of fat. Add chopped onions, celery, and carrots; cook and stir until they begin to brown, about 8 minutes. Add garlic; cook and stir for 1 minute. Stir in flour, coating well. Add ribs, wine, broth, tomatoes, thyme, rosemary, and bay leaves; heat to boiling. Reduce heat to medium-low; simmer, partially covered, 2 hours. Uncover; cook about another 2  hours or until liquid is slightly thickened and beef is tender. Remove thyme, rosemary, and bay leaves

Meanwhile, in a small bowl, mix Horseradish Sauce ingredients. Serve with short ribs.



2.8 kg pack short ribs