country style short ribs. delish.

All I seem to crave is comfort food (that and a good cheeseburger, but that my friends is another story). My body must be aligned with the changing of the seasons. The leaves have turned and some are flying off into Never-never land. Others are holding on tight, stubborn, I suppose. I'm not resisting the change and in fact over the weekend, I busted out my slow cooker and made a fabulous country ribs with potatoes, carrots and onions. Served with a horseradish cream sauce and a dash of chopped italian parsley, it's not only hearty and delicious, it's GOOD for you. So treat yourself to this one, it's worth it.

Country-Style Beef Short Ribs with Horseradish Cream

6 tbs. sour cream

2 tbs. prepared horseradish

1 tbs. dijon mustard

3/4 tsp. kosher salt

1 1/4 lb. boneless beef short ribs, trimmed of excess fat and goobers

1/2 tsp. freshly ground pepper

2 onions, sliced

1 lb. small white potatoes, halved (or quartered depending on size)

1 1/2 c. baby carrots (I substituted 3 decent size carrots, chopped)

2 garlic cloves, chopped

1 bay leaf

1 c. low sodium beef broth

2 tbs. Worcestershite sauce (I always have a hard time saying this word, just ask Paul)

3 tbs. all-purpose flour

3 tbs. cold water

1 tbs. chopped flat-leak parsley

1. To prepare the horseradish sauce, combine the sour cream, horseradish, mustard and 1/4 tsp. of the salt in a small bowl. Cover and refrigerate until ready to use, at least 4 hrs or overnight.

2. Sprinkle the ribs with the remaining 1/2 tsp. of salt and the pepper. Spray a nonstick pan with oil and saute the meat on medium-high heat, until browned (about 8 minutes).

3. Transfer ribs to slow cooker and add the onions, potatoes, carrots, garlic, and bay leaf. Pour the broth and Worcestershire sauce over the meat and veggies. Cover and cook until the meat and veggies are fork tender, 4-5 hours on high and 8-10 hours on low.

4. About 20 minutes before the cooking time is up, combine the flour and cold water in a bowl until smooth. Stir in about 1/4 c. of the hot broth and stir until blended. Add to the slow cooker and mix into the stew. Cover and cook on high until the slow cooker until the sauce thickens. Discard the bay leaf. Stir in the parsley just before serving (or top the stew off with it like I did in the photo above). Serve with the horseradish cream.