Ingredients
- 4 peppercorns (whole)
- 1 clove garlic
- 4 lb beef chuck shrot ribs
- 1 1/2 c water
- 10 1/2 oz condensed beef broth
- 1 c coarsely onion (chopped)
- 3 tb unbleached flour
- 2 ts worcestershire sauce
- 1/2 ts majorum leaves (dried)
-------------------------GARNISHES------------------------Tomato Wedges Sprigs Parsley ---------------------HORSERADISH SAUCE--------------------1/4 c Sour Cream 1 tb Prepared Mustard 2 1/2 tb Prepared Horseradish 1/8 ts Salt * Ribs should be cut into serving-size pieces. ~-----------------------------------------------------~------------~-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. ----