* 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 Cup Dairy ry Sour Cream 1 T

Prepared Mustard 2 1/2 T T Prepared ared Horseradish 1/8 t Salt lt Combine sour cream, horseradish, mustard and salt in small bowl. Cover and refrigerate.