Horseradish Braised Short Ribs

This recipe taught me a lot about horseradish. I have memories of grating horseradish and barely being able to stay in the room, so powerful were its volatile oils. When I grated horseradish for this recipe it wasn’t very strong, and after cooking I hardly knew it was there. Well, the reason you eat horseradish fresh or preserved with vinegar is because heat destroys its power. The strength of horseradish also varies with the season, so you may want to add more or less than I call for here.