Ingredients
- 4 peppercorns (whole)
- 1 clove garlic
- 1 horseradish sauce
- 1 tomato (wedges)
- 1 sprigs parsley
- 4 lb beef chuck shrot ribs
- 2 1/2 c water
- 1 c coarsely onion (chopped)
- 1/4 c dairy sour cream
- 2 1/2 t prepared horseradish
- 2 t worcestershire sauce
- 3 t unbleached flour
- 1 t prepared mustard
- 1/2 t majorum leaves (dried)
- 1/8 t salt
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.
