Short Rib Stew with Horseradish Cream

Name: Short Rib Stew with Horseradish Cream
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT3H10M0.000S
Yield: 5 servings
Ingredients: 2 tablespoons sour cream; 1 tablespoon nonfat plain Greek yogurt; 1/2 teaspoon prepared horseradish; 1/4 teaspoon white pepper; 1/2 cup assorted dried wild mushrooms (shitakes, chanterelles or porcini); 2 tablespoons all-purpose flour; 2 teaspoons onion powder; 2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 3 pounds boneless beef short ribs, cut into 1-inch pieces; 3 to 6 tablespoons extra-virgin olive oil; 8 small shallots, thinly sliced; 8 ounces cremini mushrooms, cleaned and quartered; 1 cup dry red wine; 4 cups beef stock, plus more as needed; 1/2 cup barley; 4 sprigs rosemary; 5 mini round bread loaves; Parsley, for garnish

Recipe courtesy of Haylie Duff

Watch how to make this recipe.

Short Rib Stew with Horseradish Cream

0 Reviews

Level: Intermediate
Yield: 5 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 5 servings

Calories

999

Total Fat

66

Saturated Fat

25

Carbohydrates

38

Dietary Fiber

7

Sugar

8

Protein

58

Cholesterol

201

Sodium

1392

Total: 3 hr 10 min
Active: 1 hr 10 min

Level: Intermediate
Yield: 5 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 5 servings

Calories

999

Total Fat

66

Saturated Fat

25

Carbohydrates

38

Dietary Fiber

7

Sugar

8

Protein

58

Cholesterol

201

Sodium

1392

Total: 3 hr 10 min
Active: 1 hr 10 min

Ingredients

Horseradish Cream:

2 tablespoons sour cream

1 tablespoon nonfat plain Greek yogurt

1/2 teaspoon prepared horseradish

1/4 teaspoon white pepper

Short Rib Stew:

1/2 cup assorted dried wild mushrooms (shitakes, chanterelles or porcini)

2 tablespoons all-purpose flour

2 teaspoons onion powder

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

3 pounds boneless beef short ribs, cut into 1-inch pieces

3 to 6 tablespoons extra-virgin olive oil

8 small shallots, thinly sliced

8 ounces cremini mushrooms, cleaned and quartered

1 cup dry red wine

4 cups beef stock, plus more as needed

1/2 cup barley

4 sprigs rosemary

5 mini round bread loaves

Parsley, for garnish

Directions

For the horseradish cream: Mix the sour cream, Greek yogurt, horseradish and white pepper in a small bowl. Cover and refrigerate.
For the short rib stew: Rinse the dried mushrooms in cold water to wash off any debris or dirt. Chop into small pieces and set aside.
Mix together the flour, onion powder, salt and pepper in a small bowl. Sprinkle over short ribs and toss to coat. Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the short ribs on all sides until a crust forms, about 5 minutes per side. Add oil between batches as needed. Remove the short ribs to a plate.
Add the shallots to the Dutch oven and saute until slightly translucent. Add the dried mushrooms and the creminis, and saute for 5 minutes. Deglaze the pan with the red wine and cook until reduced by half. Add the beef stock, barley, rosemary and the browned short ribs. Bring to a boil, then lower to a simmer. Cook, covered, for 2 hours, checking the liquid level occasionally; if it falls below the beef, add stock to cover.
Carve out bread bowls: Insert a knife into the top each loaf and cut in a circular motion to remove the tops. With your hand or a spoon, scoop out the insides of the loaves; reserve this for dipping.
Ladle the hot stew into the bread bowls. Top each with a dollop of horseradish cream and garnish with parsley. Serve on plates with the reserved bread pieces on the side.

Short Rib Stew with Horseradish Cream

Short Rib Stew with Horseradish Cream

Horseradish Cream:

Short Rib Stew:

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