Savory Braised Short Ribs

---------- Recipe via Meal-Master (tm) v8.02

Title: SAVORY BRAISED SHORT RIBS
Categories: Beef, Meats
Yield: 6 servings

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 ts Worcestershire Sauce
1 ea Clove Garlic, Crushed
1/2 ts Dried Majorum Leaves
1 x Horseradish Sauce
3 tb Unbleached Flour
1/2 c Water

-------------------------GARNISHES-------------------------
1 x Tomato Wedges
1 x Sprigs Parsley

---------------------HORSERADISH SAUCE---------------------
1/4 c Dairy Sour Cream
1 tb Prepared Mustard
2 1/2 tb Prepared Horseradish
1/8 ts Salt

* 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: Combine sour cream,
horseradish, mustard and salt in small bowl. Cover
and refrigerate.

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