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Savory Braised Short Ribs

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      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

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

MMMMM---------------------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.
 
MMMMM

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