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Chili-Spiced Short Rib Crostini with Horseradish Cream
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Course Appetizer
Cuisine American
Servings 4 people

Equipment

  • Dutch Oven
  • Baking Sheet
  • Mixing Bowl

Ingredients
  

  • 1 pound beef short ribs
  • 2 tablespoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 cup beef broth
  • 1 baguette, sliced into 12 pieces
  • 1/2 cup sour cream
  • 3 tablespoons prepared horseradish

Instructions
 

  • Season the short ribs with chili powder, smoked paprika, salt, and black pepper. Heat olive oil in a Dutch oven over medium heat and brown the ribs on all sides. Add the diced onion and minced garlic, then pour in the beef broth. Cover and braise in a 325°F oven for about 2 hours until the meat is very tender. Remove the ribs, shred the meat with two forks, and mix it back into the reduced pan juices. Toast the baguette slices on a baking sheet until golden. Stir the sour cream and horseradish together in a bowl. Spread the cream on each toast, top with a spoonful of shredded short rib, and serve right away.

Notes

Shred the short ribs while they are still warm so they soak up more of the pan juices. If the horseradish cream tastes too sharp, add a pinch more salt to round it out. The short ribs can be cooked a day ahead and reheated gently before assembling so the crostini stay crisp.
Course: Appetizer
Cuisine: American
Equipment: Dutch Oven, Baking Sheet, Mixing Bowl