---SHORT RIBS---
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

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.