A hearty and flavorful dish featuring tender braised beef ribs served with a creamy horseradish sauce.
Heat a Dutch oven over medium heat and brown the beef ribs on all sides until golden brown.
Ensure the ribs are dry before browning to achieve a good sear.
Add the onions, garlic, bay leaves, peppercorns, Worcestershire sauce, marjoram, and beef broth to the Dutch oven.
Deglaze the pot with a splash of broth before adding the rest to lift the browned bits.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2.5 hours, turning the ribs occasionally.
Check occasionally to ensure the liquid doesn't evaporate too much; add water if needed.
Mix the sour cream, mustard, horseradish, and salt in a bowl until smooth. Refrigerate until serving.
Let the sauce sit for at least 15 minutes to meld the flavors.
Remove the ribs from the pot and place them on a serving platter. Keep warm.
Cover the ribs with foil to retain heat while you finish the sauce.
Skim the fat from the cooking liquid and strain if desired. Serve the liquid as a sauce alongside the ribs.
Use a fat separator for easier fat removal.
Garnish the platter with tomato wedges and serve the ribs with the horseradish sauce.
Add a sprinkle of fresh parsley for a pop of color.
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