Title: Savory Braised Short Ribs
Categories: Beef Meat
Yield: 6 Servings
| 4 | lb | Beef Chuck Short Ribs * |
| 10 1/2 | oz | (1 cn) 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 |
* Ribs should be cut into serving-size peieces.
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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 smal
bowl. Cover and refrigerate.