Pot-au-Feu: Braised Short Ribs of Beef with Horseradish

The classic version of this dish includes everything from ribs to chicken, sausage, and even brains! We have simplified it to contain only long-simmered short ribs, chosen for their meaty texture and delicate homey flavor. (The short ribs are part of the short plate on the cow, located directly below the first rib, in the sternum). The ribs are braised in water with onions, carrots, garlic, leek, celery (a classic Mirepoix) with a Bouquet Garni, for about four hours, or until tender but not falling off the bone. We remove the short ribs from the cooking liquid, strain and reserve the juice, and skim off any fat once cold. To order, we reheat the ribs with a medleyof vegetables including peas, potatoes, carrots and serve it with a piquant sauce on top made of sour cream, grated horseradish, salt and white pepper.

Recipe