3 to 4 lbs. lean beef short ribs
1 tablespoon prepared mustard
4 potatoes, peeled and quartered
2 tablespoon. catsup
4 carrots, peeled and quartered
1 cup beef bouillon
1 onion, sliced
1 teaspoon salt
2 tablespoon. vinegar
1/4 teaspoon pepper
2 teaspoons sugar
1/4 cup flour
1 tablespoon horseradish
In a large skillet or slow-cooking pot with browning unit, brown short ribs; drain off excess fat.
Place potatoes, carrots and onion in slow-cooking pot.
Arrange browned ribs over vegetables. Combine vinegar, sugar, horseradish, mustard, catsup, bouillon, salt and pepper. Pour over meat.
Cover and cook on low for 6 to 8 hours or until meat is tender.
Remove short ribs and vegetables. Turn control to high.
Dissolve flour in small amount of water.
Stir into sauce; cook on high for 10 to 15 minutes or until thickened.
Serve with meat and vegetables.