Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Beef Chuck Shrot Ribs * 1 ea Clove Garlic, Crushed
10 1/2 oz (1 cn) Condensed Beef Broth 1/2 t Dried Majorum Leaves
1 c Coarsely Chopped Onion 1 x Horseradish Sauce
1 c Water 3 T Unbleached Flour
4 ea Whole Peppercorns 1/2 c Water
2 t Worcestershire Sauce

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

* 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 1/4 Cup Dairy Sour
Cream 1 T
Prepared Mustard 2 1/2 T Prepared Horseradish
1/8 t Salt Combine sour cream, horseradish, mustard and
salt in small bowl. Cover and refrigerate.

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