| 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 | 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 | Sour Cream |
| 1 | tb | Prepared Mustard |
| 2 1/2 | tb | Prepared Horseradish |
| 1/8 | ts | Salt |
INSTRUCTIONS
SHORT RIBS GARNISHES HORSERADISH SAUCE * 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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