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Beef Ribs with Horseradish

3-lbs beef short ribs
Black pepper
1-19 oz can Italian plum tomatoes, coarsely chopped
2-cups carrots, finely chopped
2-medium onions, thinly sliced
8-cloves garlic, minced
1/2-cup chopped fresh parsley
2-tbsp tomato paste
2-tbsp red wine vinegar
2-tbsp brown sugar
2-tsp salt
1/2-tsp dry mustard
1-tbsp grated gingerroot or 1-tsp ground ginger)
1-12oz bottle beer
2-tbsp prepared horseradish

Place the broiler rack 6 inches from the heating element
Place the ribs on a prepared baking sheet and sprinkle liberally with pepper
Broil for 10 to 15 minutes, turning often, until browned on all sides
Transfer to a paper towel lined plate to drain
In a bowl, combine the tomatoes, carrots, onions, garlic, parsley, tomato paste, vinegar, brown sugar, salt, dry mustard and ginger
Place 1/2 of the vegetables in the bottom of the slow cooker
Lay the ribs over the vegetables, and place remaining vegetables over the ribs
Pour the beer over the top of the vegetables
Cover and cook on high for 4 to 6 hours, or on low for 8 to 10 hours
Transfer the meat to a platter and cover with foil to keep warm
Skim the surface of the cooking liquid of fat
Add the horseradish and stir to combine
Transfer mixture to a blender or food processor in batches, and blend until smooth
Pour sauce over ribs and serve