Braise short ribs until tender – see Edible Columbus winter issue 2011 for technique, page 31.
5 pounds of short ribs tops 30 crostinis
When short ribs are cool, remove meat from the bone, leaving fat and bones in braising liquid. When you are finished pour off braising liquid through a fine mesh strainer into a heavy bottom pot, deglaze fat off top by pressing down on surface lightly with a ladle – fat will go into your ladle. Reduce liquid on high heat by half – stir in one jar of slightly spicy bbq sauce and continue to reduce until a thick sauce like consistency. Let the sauce cool and stir into meat. Set aside until ready to use can be made a day ahead. When ready to use – warm up meat on stove top, top crostini's and finish with a dollop of horseradish cream.
To make Horseradish cream mix 1 cup sour cream with 4 tablespoons horseradish, stir, taste and adjust, add salt to taste.