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Prep Time
15 mins
Total Time
2 h 30 m
32 crostini


1½ lb
beef short ribs
750 g
1¼ tsp
salt, divided
6 mL
½ tsp
2 mL
1 tbsp
olive oil
15 mL
4 cups
beef broth
1 L
baguette, cut into 32 slices, 1/2-in. (1-cm) thick, toasted
1 cup
plain yogourt
250 mL
1 tbsp
creamed horseradish
15 mL
½ cup
finely sliced green onions, plus 2 tbsp (30 mL) for garnish
125 mL


Step 1
Preheat oven to 350°F (180°C).
Step 2
Season ribs with 1 tsp (5 mL) salt and pepper. In large oven-safe saucepan, heat oil over medium-high heat. Brown ribs in batches, 1 to 2 min. per side, transferring to plate. Place browned ribs back into saucepan, along with juices. Pour in beef broth; bring just to a boil over high heat. Turn off heat, cover with lid and bake in oven 2 hr., or until meat is tender and falling off the bone.
Step 3
Transfer ribs to bowl; cool slightly. Skim and discard fat from juices in saucepan; bring to a simmer over medium heat 10 to 15 min., until it is a slightly thickened sauce. Meanwhile, shred beef with two forks; discarding bones. Remove sauce from heat; mix in shredded meat. (Note: beef mixture can be made ahead, cooled and stored in a sealed container in fridge up to 2 days. Reheat on stove or in microwave to proceed with recipe.)
Step 4
In small bowl combine yogourt, horseradish, 1/2 cup (125 mL) green onions and remaining 1/4 tsp (1 mL) salt. Top each toasted baguette slice with 1 tbsp (15 mL) warm shredded beef mixture and 1 tsp (5 mL) yogourt mixture. Sprinkle with additional green onions to serve.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 crostini):
2 g
270 g
1 g
5 mg
3 g
270 mg