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Short Ribs

  • Dijon Mustard Applewood Smoke Flavored Horseradish

Short Ribs

  • 3 large carrots, cut into 1-inch pieces
  • 2 medium onions, cut into wedges
  • 3 pounds boneless beef short ribs, trimmed and cut into 2-inch pieces (we find that 1/2 pound of bone-in short ribs per person is a good general rule)
  • 1/2 cup dry red wine
  • 1/4 cup beef broth
  • 2 tablespoons Silve Spring™ Dijon Mustard
  • 1 tablespoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dried thyme, crushed
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1 bottle Silver Spring™ Applewood Smoke Flavored Horseradish

Place carrots and onions in a 4 to 5 quart slow cooker.  Place beef on top of vegetables.  In a small bowl stir together wine, broth, mustard, garlic, salt, thyme, and pepper.  Add broth mixture and bay leaf to cooker. Cover and cook on low-heat setting for 8-9 hours or on high-setting for 4 ½ to 5 hours. Use a slotted spoon to transfer ribs and vegetables to a serving dish, reserving cooking liquid.  Discard bay leaf.  Skim fat from liquid.  Pour some of the cooking liquid over ribs to moisten. Serve with Silver Spring™ Applewood Smoke Flavored Horseradish.

©2018 Silver Spring Foods, Inc. All Rights Reserved.

Serves: 4-6

Recipe courtesy Silver Spring Foods, Inc.