Recipe - Savory Braised Short Ribs

4 pound Beef Chuck Shrot Ribs *
10 One half ounce (1 cn) Condensed Beef Broth
1 cup Coarsely Chopped Onion
1 cup Water
4 Whole Peppercorns
2 teaspoon Worcestershire Sauce
1 Clove Garlic, Crushed
One half teaspoon Dried Majorum Leaves
Horseradish Sauce
3 tablespoon Unbleached Flour
One half cup Water

GARNISHES
Tomato Wedges
Sprigs Parsley

HORSERADISH SAUCE
One fourth cup Dairy Sour Cream
1 tablespoon Prepared Mustard
2 One half tablespoon Prepared Horseradish
1/8 teaspoon Salt

* Ribs should be cut into servingsize 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 cup water, peppercorns,
worchstershire sauce, garlic, bay leaf and marjoram. Bring to a
boil; reduce heat, cover and cook slowly 2 to 2 One half 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:
Combine sour cream, horseradish, mustard and salt in small bowl.
Cover and refrigerate.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip