Name: Savory Braised Short Ribs
Ingredients: 4 lb Beef Chuck Shrot 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; Tomato Wedges; Sprigs Parsley; 1/4 c Dairy Sour Cream; 1 tb Prepared Mustard; 2 1/2 tb Prepared Horseradish; 1/8 ts Salt

It is not always easy to recognize what is merely a matter of personal taste – and capable, therefore, of being changed – and what is fundamental to worship and should, therefore, be unaltered. We should encourage people to test every contribution by its God-centeredness and its ability to edify, and for all to learn to see debatable issues from other people’s point of view… The most vital truth we must convey is that what is important is not how acceptable our worship is to ourselves or to others, but how acceptable it is to God – a priority sometimes forgotten (Derek Prime and Alistair Begg).

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CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Dutch	Meats	6	Servings

INGREDIENTS

4	lb	Beef Chuck Shrot 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
		Tomato Wedges
		Sprigs Parsley
1/4	c	Dairy Sour Cream
1	tb	Prepared Mustard
2 1/2	tb	Prepared Horseradish
1/8	ts	Salt

INSTRUCTIONS

GARNISHES
HORSERADISH SAUCE
*    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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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