Rachael Ray: Agrodolce Beef Short Ribs Recipe + Pink Horseradish Cream

Rachael Ray: Agrodolce Beef Short Ribs

Short Ribs are the kind of hearty meal that is perfect for a chilly day. Rachael Ray shared this dinner idea that featured an intriguing Pink Horseradish Cream. Agrodolce means sweet and sour, which is exactly the flavor roller coaster that is in store for your taste buds.

The pan drippings from your slow-cooked short ribs will create the beginnings of a beautiful sauce. Unsweetened applesauce is the secret ingredient in the cream, and beet horseradish gives it a pink tint for some festive color.

Rachael Ray recommended serving this with a side dish of Mashed Potatoes and Parsnips.

Rachael Ray: Sweet & Sour Braised Beef Short Ribs with Pink Horseradish Cream Recipe Ingredients

• 1 quart Beef Stock
• 6 Beef Short Ribs
• Flour
• 4 chopped Onions
• 2 chopped ribs Celery
• 7 or 8 sliced Sage leaves
• 1 cup spicy Dry White Wine
• 1/4 cup aged Balsamic Vinegar
• dried Porcini Mushrooms
• 2 chopped Carrots
• 4 cloves crushed Garlic
• 2 or 3 tbsp chopped Rosemary
• 1/2 lb Black Seedless Grapes
• Olive Oil
• Salt & Pepper

Sauce Ingredients

• 1/4 cup Gold’s Prepared Horseradish with Beets
• 3 tbsp Unsweetened Applesauce
• 2 1/2 tbsp fine chopped Parsley
• 1 1/2 cups Sour Cream
• 1/4 cup chopped Chives
• Salt & Pepper

Rachael Ray: Pink Horseradish Cream Agrodolce Braised Beef Short Ribs Recipe Directions

1. Preheat the oven at 325 F.
2. Heat stock in a saucepot and add porcini until plump.
3. Season flour with salt and pepper. Dredge the meat in this mixture.
4. Heat oil on medium high in a Dutch oven. Once it is smoking, add short ribs.
5. Brown meat on all sides and transfer it to a plate.
6. Add garlic, vegetables, rosemary, sage, salt and pepper to the pot.
7. Cover and sweat vegetables until they begin to soften, stirring now and then.
8. Add wine and let it reduce by half.
9. Next, mix in vinegar and grapes with porcini and stock (but not the last gritty bits).
10. Bring to a boil. Return meat to the pot and transfer to the oven.
11. Braise for two and a half hours, or until tender.
12. Remove meat and place it on a serving platter.
13. Run sauce through a food mill or strain it through a sieve.
14. Combine sauce ingredients in a bowl. Serve meat with sauce, mashed potatoes, and/or parsnips.