Braised Short Ribs with Vegetables

Trim excess fat from short ribs. slowly heat a 6-quart ditch oven. Add short ribs, about half at a time, fat side down (just enough to cover bottom of pan). Over medium heat, brown ribs well on all sides.Meanwhile, peel onions. Scrub potatoes well. Pour off pour off drippings, reserve 2 tablespoons. In 2 drippings sauté chopped onion and whole onions, stirring occasionally, about 10 minutes. Remove whole onions; reserve. Add garlic, black pepper, bay leaf, Worcestershire, marjoram, beef broth, and water; stir well. put back browned short ribs. Place a large sheet of waxed paper over pot, under lid, to catch liquid while meat cooks. Bring to boiling, reduce heat and simmer, covered, 1 hour, turning meat once. After 1 hour, add browned onions, potatoes and carrots. Simmer, covered, for 45 minutes.

Horseradish cream: In small bowl, beat cream until stiff. Stir in horseradish, mustard, and salt. refrigerate, covered.

Before removing short ribs, pour off liquid formed on paper during cooking. Test for done-ness (meat and vegetables should be fork tender. Arrange on a heated platter and keep warm.

Skim fat from pan juices. Mix flour with 1/4 cup water until smooth. stir into pan juices; bring to boiling, stirring. reduce heat and simmer 3 minutes. pour through strainer over short ribs. Pass the horseradish sauce and Yummy