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

GARNISHES
Tomato Wedges
Sprigs Parsley

-HORSERADISH SAUCE –
1/4 c Dairy Sour Cream
1 tb Prepared Mustard
2 1/2 tb Prepared Horseradish
1/8 ts Salt

* 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.