Boneless beef short ribs (also know as country-style ribs) require long, slow cooking to tenderize them – just what the Sun Oven does best!
Solar Boneless Beef Short Ribs with Horseradish Cream
6 tablespoons sour cream
2 tablespoons prepared horseradish
1/4 teaspoon salt
1 tablespoon Dijon mustard
1 tablespoon vegetable oil
1 1/4 pound boneless beef short ribs, trimmed of all visible fat and cut into 1 1/2-inch chunks
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 pound small whole white potatoes, scrubbed
4 medium carrots, peeled and sliced on a diagonal into 1-inch pieces
2 cloves garlic, chopped
1 bay leaf
1 cup beef broth
2 tablespoons Worcestershire sauce
3 tablespoons all-purpose flour
3 tablespoons cold water
1 tablespoon fresh Italian parsley, chopped
Combine sour cream, horseradish, mustard, and salt in a small bowl. Cover and refrigerate overnight.
Set Global Sun Oven out to preheat.
Heat oil over medium high heat in a metal pot or Dutch oven. Sprinkle meat with salt and pepper and brown in oil. Add onions, carrots, potatoes, garlic, and bay leaf. Pour broth and Worcestershire sauce over meat and vegetable. Cover and transfer to Sun Oven. Cook until meat and vegetables are fork-tender, about 2 1/2 to 3 hours. About 20 minutes before cooking time is up, combine flour and water in a small bowl until smooth; stir in 1/2 cup hot liquid from the pot until blended. Stir mixture into the stew, continue cooking in Sun Oven until stew thickens, about 15 minutes. Discard bay leaf. Stir in Parsley just before serving. Serve with horseradish cream.
Makes 6 servings.