Place the beef short ribs in the slow cooker.

Season the ribs with sea salt and, if desired, black pepper for added flavor.

Pour beef broth over the ribs for added moisture (optional).

Cover the slow cooker with the lid.

Cook on low heat for 8-9 hours or until the beef short ribs are tender and easily fall off the bone.

In a separate bowl, mix together the heavy cream and horseradish sauce until well combined. Adjust the amount of horseradish sauce to taste, depending on your preference for spiciness.

Once the beef short ribs are done, remove them from the slow cooker and place them on serving plates.

Pour the creamy horseradish sauce over the cooked short ribs.

Garnish with dried chives, if desired, for added color and flavor.

Serve the beef short ribs with the creamy horseradish sauce hot.