Recipe - Marco Polo Short Ribs

4 pound Beef short ribs
1 Large tomato chopped
1 cup Beef bouillon
One fourth cup Burgundy wine
1 tablespoon Minced onions
2 tablespoon Horseradish
1 teaspoon Salt
One fourth teaspoon Pepper
One fourth teaspoon Ground ginger
2 tablespoon Cornstarch

In large skillet or slowcooking pot with browning unit, brown short ribs;
drain off fat. In slowcooking pot, combine meat with remaining
ingredients except cornstarch. Cover and cook on low for 6 to 8 hours.
Turn control to high. Remove meat from pot. Skim excess fat off top of
meat broth. Dissolve cornstarch in small amount of cold water; stir into
meat juices in pot. Cook on high for 15 to 20 minutes or until slightly
thickened. Serve over meat.

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