————————SHORT RIBS———————— 4 lb Beef Chuck Shrot Ribs *
10 1/2 oz Condensed Beef Broth
1 c Coarsely Chopped Onion
1 c Water
4 Whole Peppercorns
2 ts Worcestershire Sauce
1 Clove Garlic, Crushed
1/2 ts Dried Majorum Leaves
Horseradish Sauce 3 tb Unbleached Flour
1/2 c Water
————————-GARNISHES————————- Tomato Wedges Sprigs Parsley
———————HORSERADISH SAUCE——————— 1/4 c Sour Cream
1 tb Prepared Mustard
2 1/2 tb Prepared Horseradish
1/8 ts Salt
* Ribs should be cut into serving-size 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 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. —–