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Beef Short Ribs
Recipe By : Ed & Debra Henrie
4 pounds beef short ribs -- cut into pieces
10 1/2 ounce can condensed beef broth
1 jar prepared horseradish -- 5 ounce jar
2 Tablespoons vegetable oil
1/2 teaspoon salt
2 large onions -- sliced
1/4 cup cold water
2 Tablespoons all-purpose flour
1/2 cup dairy sour cream
1 each 12-inch Dutch oven
Cook beef ribs in oil in Dutch oven over medium heat until brown.
Drain. Stir in broth, horseradish and salt. Heat to boiling: reduce heat. Cover and simmer until beef is tender, about 2 1/2 hours. 10 coals on bottom 12 coals on top.
Remove beef from broth; keep warm. Add onions to broth. Cover and simmer until tender, 5-8 minutes. Skim excess fat from broth.
Add enough water to broth to measure 2 cups. Shake water and flour in tightly covered container: Gradually stir into broth. Heat to boiling, stirring constantly.
Boil and stir for 1 minute remove from heat. Stir in sour cream. Serve over beef.
Phil Haws
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