Oven Baked Short Ribs with Garden Vegetables

3 pounds beef short ribs
1 teaspoon salt
1/4 teaspoon pepper
1 pound carrots, cleaned and halved
1 pound potatoes, pared and halved
1/2 pound fresh green beans
4 small white onions
1 can (13 3/4 oz.) beef broth
2 Tablespoons horseradish
2 teaspoons prepared mustard
2 Tablespoons corn starch
1/4 cup water

Preheat oven to 350 degrees F. Trim excess far from meat Place in a 13x9x2 inch non-glass baking pan that has been sprayed with cooking spray; sprinkle with salt and pepper. Bake uncovered for 2 hours; drain fat.

Add carrots, potatoes, green beans and onions. Mix broth, horseradish and mustard; pour over meat and vegetables. Cover with foil; bake 1 to 1 1/2 hours longer or until tender.

Arrange meat and vegetables on serving platter; keep warm. Strain broth; remove excess fat. Add water, if necessary, to make 2 cups and return to baking pan. Mix cornstarch and 1/4 cup cool water; stir into pan. Bring to boil over medium heat, stirring constantly, and boil 1 minute. Serve gravy with meat and vegetables. Makes 4 servings.