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Short Ribs with Horseradish Sauce (Tafelspitz)



Short Ribs

  • 2 tablespoons vegetable oil
  • 4 pounds beef short ribs, cut into pieces
  • 4 cups water peppercorns
  • 1 large onion, sliced
  • 1 large carrot, cut into 1-inch pieces
  • 1 stalk celery, cut into 1-inch pieces
  • 1 medium turnip, cut into 1-inch pieces
  • 1 1/2 teaspoons salt
  • 10 to 12 whole black peppercorns
  • 1 bay leaf
  • Minced parsley

Horseradish Sauce

  • 1 cup applesauce
  • 1 to 2 tablespoons prepared horseradish


  1. Heat oil in Dutch oven until hot. Cook beef ribs over medium heat until brown on all sides; drain fat.
  2. Add remaining ingredients except parsley and Horseradish Sauce. Heat to boiling; reduce heat. Cover and simmer until beef is tender, about 2 hours.
  3. Sprinkle with parsley.
  4. Serve with Horseradish Sauce.
  5. Horseradish Sauce: Mix applesauce and horseradish.

Yield: 4 servings


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