Short Ribs with Sweet Potatoes

Cooking Instructions

Adjust racks to middle and bottom of oven. Heat to 325°F.

Coat a 5-qt or larger Dutch oven or heavy-bottomed pot with nonstick spray. Heat over medium heat. Add ribs, in batches if needed; cook until browned. Pour off fat. Add onion soup, water, garlic and 1/2 tsp pepper. Bring to a boil; cover and place on middle oven rack.

Put potatoes on a rimmed baking sheet; place on bottom oven rack.

Bake potatoes and short ribs 1 1/2 hours or until ribs are tender when pierced and potatoes are soft. Remove potatoes and let stand until cool enough to handle. Transfer ribs to a serving bowl.

Skim fat off soup mixture. Bring to a boil and whisk in flour mixture and horseradish. Boil 2 minutes or until slightly thickened. Pour over ribs.

Meanwhile cut potatoes in half; scoop pulp into a medium bowl. Add orange juice, butter, salt and remaining 1/2 tsp pepper; mash with a potato masher or handheld mixer. Serve with the ribs. Garnish servings with chives.