Categories: Beef 
      Yield: 6 servings 
  
      4 lb Beef Chuck Shrot Ribs *             1 ea Clove Garlic, Crushed 
 10 1/2 oz (1 cn) Condensed Beef Broth       1/2 ts Dried Majorum Leaves 
      1 c  Coarsely Chopped Onion              1 x  Horseradish Sauce 
      1 c  Water                               3 tb Unbleached Flour 
      4 ea Whole Peppercorns                 1/2 c  Water 
      2 ts Worcestershire Sauce           
 
---------------------------------GARNISHES--------------------------------- 
      1 x  Tomato Wedges                       1 x  Sprigs Parsley 
  
  *    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 
  1/4     Cup    Dairy Sour Cream            1    T   Prepared Mustard 
  2 1/2   T      Prepared Horseradish        1/8  t   Salt 
  Combine sour cream, horseradish, mustard and salt in small bowl.  Cover 
  and refrigerate.