Braised Short Ribs With Vegetables - cooking recipe

Ingredients

4 lb. beef short ribs, cut into serving size pieces
12 small onions, peeled
1 c. coarsely chopped onion
1 (10 oz.) can beef broth
1 1/4 c. water
2 tsp. Worcestershire sauce
4 whole peppercorns
1 bay leaf, crushed
1 clove garlic, crushed
1/2 tsp. marjoram
10 small new potatoes
10 small carrots, pared
3 Tbsp. all-purpose flour

Preparation

Trim excess fat from ribs.
Place ribs, about half at a time, fat side down in heated Dutch oven.
Brown on all sides.
Repeat until all ribs are browned.
Remove ribs and all but 2 tablespoons drippings from Dutch oven.
Add whole and chopped onions; saute for 10 minutes, stirring occasionally.
Remove whole onions; set aside. Add beef broth, 1 cup water, Worcestershire sauce, peppercorns, bay leaf, garlic, marjoram and ribs.
Bring to a boil.
Reduce flame. Simmer, covered, 1 1/2 hours.
Scrub potatoes.
Cut in 1-inch strips.
Add carrots and whole onions along with potatoes to Dutch oven.
Simmer, covered, 1 more hour or until ribs and vegetables are tender.
Place ribs and vegetables on heated platter.
Combine flour and remaining 1/4 cup water.
Mix well.
Stir into pan juices.
Bring to a boil, stirring constantly.
Reduce flame and simmer for 2 to 3 minutes.
Strain.
Pour over ribs and vegetables. Serve with Horseradish Cream if desired.