4 lb Beef Chuck Shrot Ribs *

10 1/2 oz (1 cn) Condensed Beef Broth

1 c Coarsely Chopped Onion

1 c Water

4 ea Whole Peppercorns

2 t Worcestershire Sauce

1 ea Clove Garlic, Crushed

1/2 t Dried Majorum Leaves

1 x Horseradish Sauce

3 T Unbleached Flour

1/2 c Water

---------------------------------GARNISHES--------------------------------- 1 x Tomato Wedges

1 x Sprigs Parsley

-----------------------------HORSERADISH SAUCE----------------------------- 1/4 c Dairy Sour Cream

1 T Prepared Mustard

2 1/2 T Prepared Horseradish

1/8 t 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.