Braised Short Ribs

The meat in this is tender vegetables and meat have a little zing. Need to be watched so it doesn't get too dry, just add a little water if dry, or sometimes I might add some beef broth.

• Ready In: 2 hrs 15 mins
• Serves: 4

Ingredients

• 2  lbs  beef short ribs, cut into pieces
• 2  teaspoons salt
• 1⁄2 teaspoon pepper
• 2  tablespoons shortening
• 1⁄2 cup water
• 2  tablespoons  prepared horseradish
• 8  small carrots
• 4  medium onions
• 3  celery ribs, cut in eights

Directions

1. Season meat with salt and pepper. Melt shortening in a Dutch oven; and brown meat over medium-high heat. Drain off fat. Pour water and horseradish over meat.
2. Cover tightly; simmer on top of range or in a 325°F oven about 2 1/2 hours or until meat is tender. Add small amount of water, if necessary to keep meat from getting too dry. About 1 hour before end of cooking time; add the vegetables.