Yield
Makes 4 servings

How to Make It

Step 1

Peel carrots, potatoes, onion, and turnip and cut into about 1/2-inch dice.

Step 2

Rinse ribs, drain, and lay bone-down in a single layer in a 12- by 14-inch casserole (about 5 qt.) at least 2 inches deep. Distribute vegetables evenly around but not over meat. Pour broth and 1 1/4 cups water into casserole.

Step 3

Coat tops of ribs with 6 tablespoons horseradish.

Step 4

Cover casserole tightly with foil, tenting if necessary to keep foil from touching ribs. Bake in a 375º oven until meat is very tender when pierced, about 3 hours.

Step 5

Meanwhile, break leaves from watercress and finely chop stems. Cover each separately and chill.

Step 6

Uncover casserole and bake until ribs brown, about 10 minutes. With a slotted spoon, transfer ribs to a large platter and keep warm. Mix chopped watercress stems with vegetables and return to oven until watercress is slightly wilted, about 5 minutes, stirring once or twice. With slotted spoon, transfer vegetables to platter. Skim and discard fat from pan juices, then pour juices into a bowl.

Step 7

Garnish platter with the watercress leaves. Serve the meat and vegetables with pan juices, horseradish, and salt to taste.

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