Recipe - Savory Braised Short Ribs With Horseradish Sauce

SHORT RIBS
4 pound Beef Chuck Shrot Ribs *
10 One half ounce 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 Sour Cream
1 tablespoon Prepared Mustard
2 One half tablespoon Prepared Horseradish
1/8 teaspoon Salt

* Ribs should be cut into servingsize pieces.
~ ~ ~
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
2One 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini