Savory Braised Short Ribs

Servings: 6
Ingredients:

4 lb Beef Chuck Shrot Ribs *
10 1/2 oz (1 cn) Condensed Beef Broth
1 c  Coarsely Chopped Onion
1 c  Water
4 ea Whole Peppercorns
2 t  Worcestershire Sauce
1 ea Clove Garlic, Crushed
1/2 t  Dried Majorum Leaves
1 x  Horseradish Sauce
3 T  Unbleached Flour
1/2 c  Water
-------------------------GARNISHES-------------------------
1 x  Tomato Wedges
1 x  Sprigs Parsley

* Ribs should be cut into serving-size peieces.
~——————————————————
~—————– Trim any excess fat from short
ribs. Brown short ribs well on all sides (about 30
minutes) in Dutch oven over medium heat. Pour off
drippings. Add broth, onion, 1 c water, peppercorns,
worchstershire sauce, garlic, bay leaf and marjoram.
Bring to a boil; reduce heat, cover and cook slowly 2
to 2 1/2 hours or until tender, turning once.
Meanwhile, prepare Horseradish Sauce. Place short
ribs on serving platter and keep warm. Skim fat from
cooking liquid. Combine flour with 1 /2 cup water,
mixing until smooth; combine with cooking liquid,
bring to a boil, stirring constantly, reduce heat and
cook slowly 3 minutes. Strain, if necessary, and
serve with short ribs. Garnish platter with tomato
wedges and parsley. Serve Horseradish sauce with
short ribs. HORSERADISH SAUCE
1/4 Cup Dairy Sour Cream 1 T
Prepared Mustard 2 1/2 T Prepared Horseradish
1/8 t Salt Combine sour cream, horseradish,
mustard and salt in small bowl. Cover and refrigerate.

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