4 lb Beef short ribs
1    Large tomato -- chopped
1 c  Beef bouillon
1/4 c  Burgundy wine
1 tb Minced onions
2 tb Horseradish
1 ts Salt
1/4 ts Pepper
1/4 ts Ground ginger
2 tb Cornstarch

In large skillet or slow-cooking pot with browning unit, brown short ribs;
drain off fat. In slow-cooking pot, combine meat with remaining
ingredients except cornstarch. Cover and cook on low for 6 to 8 hours.
Turn control to high. Remove meat from pot. Skim excess fat off top of
meat broth. Dissolve cornstarch in small amount of cold water; stir into
meat juices in pot. Cook on high for 15 to 20 minutes or until slightly
thickened. Serve over meat.

Date: