Not the most attractive picture, but we were hungry for our dinner so I took this on the fly.  This braising sauce is basically a mole fakery.

olive oil
4 long flanken cut beef short ribs
salt and pepper
1/2 onion, large
4 green onions, large, or leek
1 green bell pepper
1 jalapeno
2 cloves of garlic, minced
1 tsp black cumin
1/2 tsp oregano
1.5 tsp chili powders - ancho, arbol
1 tbsp brown sugar
1 tbsp tomato paste
1.5 cup tomato diced, seeded
1 cube unsweetened baking chocolate, chopped
2 cups strong black coffee
2 cup stock or water, plus extra

1 tbsp horseradish, shredded - or use prepared horseradish and omit vinegar
1 tsp vinegar
1/2 cup heavy cream
1/2 bunch of cilantro
fresh lime juice
salt

Heat oven to 350 degrees. Salt and pepper beef very liberally. In a hot dutch oven, brown in batches on all sides. Remove and turn down the heat. Saute onions and just tranclucent. Add bell pepper and jalapeno. When vegetables are softened, add garlic, cumin, and oregano till lightly toasted. Bloom chili powder and caramelize brown sugar in the pot with a little added olive oil. Do not let burn. Add tomato paste and turn up the heat, scraping the fond and adding the fresh tomato. As sauce is simmering, introduce the chocolate. When chocolate is almost melted, pour in the coffee and bring to a boil. Add stock and return meat to the pot with juices. Pour in more water or stock till meat is swimming 3/4 of the way. Cut a parchment circle for a cover and braise for 2.5 hours or when beef is fork tender. Regulate the heat so beef is at a bare simmer and turn several times during braising. In my oven this is really about 325, and gradually cooler over the last hour.

Meanwhile make the horseradish dressing. Peel and cut the horseradish into cubes. Add vinegar immediately and blend. Add cilantro and process. Introduce cream and whip till fluffy with a hand mixer. Salt to taste and chill.

To serve set aside meat on plates. Strain vegetables from sauce, chill and remove fat. Reduce on the stove if needed. Gently reheat meat and serve over ribs with dressing on the side.

My horseradish sauce was mild but overly bitter so I added extra vinegar and a touch of sugar (I greatly disliked the presence of the sugar). SO found the cream sauce heavy with the richness of the beef, so perhaps just a simpler wasabi cilantro sauce might have worked better. I like black cumin because it has a smokey, subtle flavor but mexican cumin works too and is probably brighter. I think this dish would be lovely with a very simple bean mash and grilled vegetables.