Category: Beef

SHORT RIBS



4 lb Beef Chuck Shrot Ribs *

10 1/2 oz Condensed Beef Broth

1 cup Coarsely Chopped Onion

1 cup Water

4 Whole Peppercorns

2 tsp Worcestershire Sauce

1 Clove Garlic, Crushed

1/2 tsp Dried Majorum Leaves

Horseradish Sauce

3 tbsp Unbleached Flour

1/2 cup Water



GARNISHES



Tomato Wedges

Sprigs Parsley



HORSERADISH SAUCE



1/4 cup Sour Cream

1 tbsp Prepared Mustard

2 1/2 tbsp Prepared Horseradish

1/8 tsp 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.