Deviled Short Ribs - cooking recipe

Ingredients

5 to 6 lb. beef short ribs
1/4 c. salad oil
1 1/2 Tbsp. dry mustard
1 Tbsp. salt
1/2 tsp. cayenne pepper
1 Tbsp. bottled sauce for gravy
1/4 tsp. black pepper
2 beef bouillon cubes
2 c. chopped onion
2 Tbsp. Worcestershire
2 Tbsp. horseradish

Preparation

About 3 hours before serving:
In large Dutch oven over medium heat in hot 1/4 cup salad oil, brown short ribs well.
Stir remaining ingredients and 1 1/2 cups water in and around short ribs. Cover pan and cook over low heat about 2 1/2 hours or until ribs are fork-tender.
Remove ribs to heated platter.
Skim off fat from remaining gravy.
Serve gravy.
This is excellent with mashed potatoes or egg noodles.