2.5 kg pack beef short ribs, cut into individual rib sections (each section 2 inches long)
1 teaspoon salt
½ teaspoon pepper
1 tablespoon vegetable oil
3 medium red onions, chopped
1 stick celery finely chopped
2 medium carrots finely chopped
3 cloves garlic, finely chopped
3 tablespoons plain flour
1 bottle of dry red wine (preferably Cabernet Sauvignon)
1 cup beef stock (can use water)
200 grams cherry tomatoes
2 sprigs thyme
2 Sprigs rosemary
2 bay leaves
1 cup sour cream
1 to 3 tablespoons prepared horseradish
2 tablespoons finely chopped chives
Cut the short ribs between the bones and pat dry; season with salt and pepper.
Add oil to a large casserole or frying pan and sear the ribs on all sides until dark brown, cook in batches – about 10 minutes a batch. Transfer short ribs to a plate as they are browned.
Reduce heat to medium; pour off all but 2 tablespoons of fat. Add chopped onions, celery, and carrots; cook and stir until they begin to brown, about 8 minutes. Add garlic; cook and stir for 1 minute. Stir in flour, coating well. Add ribs, wine, broth, tomatoes, thyme, rosemary, and bay leaves; heat to boiling. Reduce heat to medium-low; simmer, partially covered, 2 hours. Uncover; cook about another 2 hours or until liquid is slightly thickened and beef is tender. Remove thyme, rosemary, and bay leaves
Meanwhile, in a small bowl, mix Horseradish Sauce ingredients. Serve with short ribs.