Try this passover recipe, along with other horseradish recipes for a passover menu, includingDot’s Passover Horseradish Mold and Zippy Salmon Quenelles.
1 1/2 Lbs. Lean boneless shortribs
1/4 C. Prepared horseradish
1 Clove Garlic, minced
2 Tbls. Minced parsley
1/2 Tsp. Pepper
1/2 Tsp. Salt
1/4 Tsp. Dry dill weed (or 1/2 Tsp. chopped fresh dill)
1/4 Tsp. Crushed dry oregano (or 1/2 Tsp. chopped fresh oregano)
1/4 C. Olive Oil
1/4 C. Fresh lemon juice
Trim fat from meat, if necessary. Place a single layer in an 8 x 10″ dish. Combine remaining ingredients and pour over meat. Turn meat to coat; cover and refrigerate for at least 2 hours. Spray broiler pan or grill rack with cooking spray. Lift meat out of marinade and place in single layer rack. (Reserve marinade for mashed potatoes.) Broil 3 inches from heat for 5 minutes. Turn meat and broil 5 to 8 minutes, depending on thickness of meat and desired doneness.