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Savory Braised Short Ribs With Horseradish Sauce

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CATEGORY CUISINE TAG YIELD
Meats, Dairy Dutch Beef, Sauces 6 Servings

INGREDIENTS

4 lb Beef Chuck Shrot Ribs *
10 1/2 oz Condensed Beef Broth
1 c Coarsely Chopped Onion
1 c Water
4 Whole Peppercorns
2 t Worcestershire Sauce
1 Clove Garlic, Crushed
1/2 t Dried Majorum Leaves
Horseradish Sauce
3 T Unbleached Flour
1/2 c Water
Tomato Wedges
Sprigs Parsley
1/4 c Sour Cream
1 T Prepared Mustard
2 1/2 T Prepared Horseradish
1/8 t Salt

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 70
Calories From Fat: 19
Total Fat: 2.2g
Cholesterol: 5mg
Sodium: 558.6mg
Potassium: 298.1mg
Carbohydrates: 10.6g
Fiber: 1.6g
Sugar: 3.9g
Protein: 3g


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