1 tbsp whole black peppercorns
3 sprigs fresh thyme
5 sprigs fresh parsley
1 bay leaf
1-1/2 tsp each paprika and dried thyme
1/2 tsp each salt and pepper
1/4 tsp cayenne pepper
5 lb short ribs
2 tbsp vegetable oil
2 large onions, chopped
3 each carrots and celery ribs, chopped
4 cloves garlic, minced
1 bottle (750 mL) Kosher for Passover red wine
3 tbsp tomato paste
4 cups beef stock
1/2 cup bottled horseradish
1/3 cup oil based non dairy whip topping
Place peppercorns, thyme, parsley and bay leaf in a small square of double ply cheesecloth. Bundle at top and tie with kitchen string; set aside.
Stir together paprika, thyme, salt, pepper and cayenne pepper in large shallow bowl. One at a time, coat each piece of short rib in spice mixture. In large heavy saucepan or skillet, heat oil over medium-high heat. Add ribs, about three at a time, and brown well on each side, about 12 minutes total. Remove ribs to roasting pan large enough to hold them in a single layer.
Preheat oven to 350F.
Add onions, carrots, celery and garlic along with 2 tbsp cold water to pan. Cook, stirring to scrape up any browned bits from bottom of pan, for about 4 minutes or until vegetables have softened. Stir in wine and tomato paste. Bring to a boil. Boil for about 15 minutes or until wine is reduced to about 1/3 cup, barely covering the vegetables. Pour in stock. Bring to a boil.
Pour stock vegetable mixture over ribs. Cover pan tightly with aluminum foil. Bake in centre of preheated oven for 2-1/2 hours or until meat is fall off the bone tender. If serving right away, skim off as much excess fat as possible. (Meat can be slighlty cooled and refrigerated overnight. Skim off any solidified fat. Rewarm in a 325 oven for 1 hour).
Whip oil based non-dairy whip topping to soft peaks. Drain horseradish; fold cream into horseradish. Serve with meat.