Ingredients
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4 lbs beef short ribs with bones, and cut into serving-size pieces
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1 (10 1/2 ounce) can condensed beef broth
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1 cup onion, Coarsely Chopped
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1 cup water
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4 peppercorns
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2 teaspoons Worcestershire sauce
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1/2 teaspoon dried marjoram
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horseradish sauce (recipe follows)
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3 tablespoons unbleached flour
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1/2 cup water
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1/4 cup sour cream
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1 tablespoon prepared mustard
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2 1/2 tablespoons prepared horseradish
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1/8 teaspoon salt
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1 garlic clove, Crushed
Instructions
- Brown short ribs well on all sides (about 30 minutes) in Dutch oven over medium heat.
- 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.