Braised Beef Shortrib Chili + Horseradish Sour Cream

Braised Beef Short Rib Chili + Horseradish Sour Cream



  • 3 lb short ribs (English cut)
  • 3 Tablespoons kosher salt
  • 3 Tablespoons ground black pepper
  • 3 Tablespoons fennel seed
  • 1 cup finely chopped celery
  • 1 cup finely chopped carrots
  • 3/4 cup finely chopped leeks
  • 9 oz tomato paste
  • 1 1/2 cup diced tomatoes (canned is fine)
  • 3 cups beef broth
  • 1 1/4 cup red wine
  • 3 Teaspoons chopped garlic
  • 1 1/2 Teaspoon ground oregano
  • 1 1/2 Teaspoon thyme
  • 1 Teaspoon smoked paprika (or more to taste)
  • 1 Tablespoon basil
  • 1/2 Teaspoon rosemary
  • 1 bay leaf
  • 23 Tablespoons grapeseed oil
  • 1 cup red kidney beans
  • 1 portabella mushroom cap, chopped into bite-sized pieces (about 1 1/2 cups or so)
  • 1 28 oz can whole tomatoes, with juices
  • 3 Tablespoons chili powder
  • 1 Tablespoon sugar
  • Horseradish Sour Cream:
  • 4 Tablespoons sour cream (feel free to use my Dairy-Free Coconut Sour Cream to make it non-dairy)
  • 3 Tablespoons horseradish sauce


  1. Combine salt, pepper and fennel in small bowl.
  2. Rub salt/pepper/fennel mixture all over short ribs (optional: wrap in plastic wrap and let sit for an hour or more)
  3. Add grapeseed oil to dutch oven on med-high heat.
  4. Sear short ribs on all sides (you will need to do this in batches)
  5. Remove short ribs and place on plate.
  6. In same dutch oven, add celery, carrots, leeks, tomato paste, diced tomatoes, beef broth, red wine, garlic, oregano, thyme, smoked paprika, basil, bay leaf and rosemary. Stir to ensure any bits of short rib stuck to the bottom come loose.
  7. Preheat oven to 300
  8. Let simmer for 10-15 minutes to let reduce.
  9. Add short ribs back into dutch oven with braising liquid.
  10. Place in oven (uncovered) and let cook for 2-3 hours or until fully cooked.
  11. Remove from oven and take short ribs out of braising liquid and set aside on plate and let cool slightly.
  12. Add kidney beans, mushrooms, whole tomatoes, chili powder and sugar.
  13. Mix well and use a knife to quarter the whole tomatoes.
  14. Take short ribs and remove meat from bone; Cut up into bite sized pieces and put back into the Dutch Oven.
  15. Stir together.
  16. Place Dutch Oven on stove and let simmer for at least a half hour (but it could really simmer for quite a while if you are making ahead of time or placed in a crock pot on low until you are ready to serve).
  17. When you are ready to serve, mix sour cream and horseradish together (sprinkle with a little paprika for garnish) and serve with chili.
  18. Serve with warm bread and butter for bonus points.