Braised Beef Short Ribs with Horseradish Cream
from Gourmet Magazine

1 tbl black peppercorns
1 tsp dried thyme, crumbled
1 bay leaf
5 pounds short ribs
½ tsp plus 1/8 tsp salt
¼ tsp ground black pepper
2.tbl vegetable oil
2 medium onions chopped
2 carrots, chopped
3 celery ribs, chopped, plus 1 tbl chopped celery leaves
3 garlic cloves
1 bottle dry red wine, burgundy or Cotes du Rhone
4 cups beef stock
¼ cup crème fraiche
1 tbl finely grated peeled fresh horseradish or drained bottled horseradish

Wrap peppercorns, thyme, and bay leaf in a square of cheesecloth and tie into a bundle with kitchen string to make a bouquet garni.
    Pat ribs dry and sprinkle with ½ tsp salt and pepper. Heat oil in a 12 inch heavy skillet over moderately high heat until just smoking. Add robs and sear, turning with tongs, until well browned on all sides, about 8 minutes total. Transfer ribs bone sides up to a roasting pan large enough to hold them in one layer. Set aside.
    Put a rack in middle of oven and preheat oven to 375 degrees F.
    Add onions, carrots, celery ribs, garlic, bouquet garni, and wine to skillet, bring to a boil, and boil until liquid is reduced to about 1/3 cup, 15 to 20 minutes.
    Stir stock into vegetables and bring to a boil. Pour stock mixture over ribs and cover pan tightly with foil Transfer to oven and braise until meat is tender and falling off the bone, about 2 ½ hours. Let cool slightly.
    When ribs are cool enough to handle, remove any excess fat and discard bones. (set pan aside.) Transfer beef to a bowl and cover to keep warm.
    Pour cooking liquid through a fine-mesh sieve into a small saucepan, pressing on solids; discard solids and skim fat. Bring to a boil and boil sauce until reduced to about 1 cup, about 10 minutes.
    Meanwhile, stir together crème fraiche, horseradish, celery leaves, and remaining 1/8 tsp salt in a small saucepan and heat over moderate heat, stirring, just until hot.
    Serve beef topped with sauce and horseradish cream..