SHORT-RIB SUPPER
Source: Family Circle All-Time Favorite Recipes by the editors of Family Circle
Yield: 6 servings

1 tablespoon oil
6 beef short ribs (4 pounds total)
1 cup chopped onion
2 cloves garlic, finely chopped
1 can (13-3/4 ounces) beef broth
1/2 cup Worcestershire sauce
1/2 cup plus 3 tablespoons water
1 bay leaf
1-3/4 pounds red new potatoes, unpeeled, each cut in half
1 pound whole baby carrots
3 tablespoons all-purpose flour
1 tablespoon browning and seasoning sauce (optional)
1 tablespoon chopped fresh parsley
Horseradish Cream (recipe to follow)

Heat oil in a large Dutch oven. Working in batches, add ribs and brown. Remove ribs to a platter as they brown.

Pour off all but 1 tablespoon drippings from pan. Add onion and garlic; saute over medium-low heat until onion is very tender, about 8 minutes.

Return ribs to pan. Add broth, Worcestershire sauce, 1/2 cup water and bay leaf. Cover; simmer 40 minutes.

Add potatoes and carrots; simmer, covered 20 minutes or until vegetables are tender. Remove meat and vegetables to a large platter; keep warm. Remove and discard bay leaf. Skim fat from sauce.

Mix flour, remaining 3 tablespoons water and browning sauce if using in a small bowl. Stir into sauce; boil until thickened, 5 minutes.

Spoon sauce over meat and vegetables. Sprinkle with parsley. Serve with Horseradish cream.

Horseradish Cream:
Whisk together 1/2 cup reduced-fat sour cream, 2 tablespoons bottled horseradish, 1 tablespoon Dijon mustard and 1/4 teaspoon salt in a small bowl until well blended. Makes 2/3 cup.