Saucy Short Ribs
|Salad oil||2 Tablespoon|
|Beef chuck short ribs||4 Pound|
|Small white onions||2 Pound|
|Garlic cloves||2 Medium|
|Celery stalks||4 Large, cut into 2-inch pieces|
|Water||1 Cup (16 tbs)|
|Catchup||3⁄4 Cup (12 tbs)|
|Prepared white horseradish||1 Tablespoon|
|Salt||1 1⁄4 Teaspoon|
1. In 5-quart Dutch oven over medium-high heat, in hot salad oil, cook beef chuck short ribs, a few at a time, until well browned on all sides, removing ribs to bowl as they brown.
2. Reduce heat to medium; add onions and garlic to drippings in Dutch oven and cook until lightly browned, stirring mixture occasionally. Spoon off fat from Dutch oven.
3. Return ribs to Dutch oven; stir in cranberry sauce and remaining ingredients; heat to boiling. Reduce heat to low; cover Dutch oven and simmer about 2 hours, stirring occasionally, until meat is fork-tender. Skim fat from sauce.