Main Course

Short Ribs

Ingredients:

• 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 Silver 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

Directions:

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