Wednesday, July 2, 2008
BEEF SHORT RIBS WITH HORSERADISH CREAM
Being a relative newcomer to the art of crockpot cooking, I find myself on the lookout for recipes that use this wonderful piece of equipment. So despite the thermometer reaching 90 degrees this week, when I found this recipe for beef short ribs, I had to make them. WOW! is all I can say. I will be making these again and again, especially during the winter. They looked so good with the garlic bread I made to serve with them, that I have to confess I forgot to take a picture. So, I took a picture of the picture of them in the Weight Watchers' In One Pot cookbook from which I got the recipe. As long as I'm confessing, let me say that I was so hungry, I also forgot to put out the horseradish cream which I made to go with them. I tasted it, so I knowit it, too, is delicious and I've included the recipe. Can you tell this was weigh in day? I hadn't eaten all day. No one would EVER guess these came from a WW cookbook, so don't tell.
Country-Style Beef Short Ribs with Horseradish Cream - 4 small servings,
6 tbs lowfat sour cream
2 tbs prepared horseradish
1 tbs Dijon mustard
3/4 tsp salt
1 1/4 lb boneless beef short ribs, trimmed of fat and cut into 1 1/2 inch chunks
salt and pepper
2 onions, sliced
1 lb small whole white potatoes, scrubbed
1 1/2 cus whole baby carrots
2 garlic cloves, chopped
1 bay leaf
1 cup beef broth
2 tbs Worcestershire sauce
3 tbs all-purpose flour
3 tbs cold water
To prepare the horseradish cream:
Combine the sour cream, horseradish, mustard, and salt in a small bowl. Cover and refrigerate.
To prepare the short ribs:
Sprinkle the ribs with salt and pepper. Spray a large nonstick skillet with nonstick spray. Over medium heat, add the ribs and brown, turning once (about 4 minutes each side). Transfer the ribs to a crockpot. Add the onions, potatoes, carrots, garlic, and bay leaf. Mix the broth and Worcestershire sauce together, then pour over the meat and vegetables. Cover and cook on high for 3 1/2 hours. Then, combine the flour and water in a small bowl; stir in 1/4 cup of the hot liquid until blended, then stir into the crockpot. Cover and cook on high an additional 25 minutes, until sauce thickens. Serve with the horseradish cream on the side.
N.I. - 311 calories; 9g fat; 42g carb; 5g fiber