---------- 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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