Deviled Short Ribs

• 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

1. About 3 hours before serving:
2. In large Dutch oven over medium heat in hot 1/4 cup salad oil, brown short ribs well.
3. 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.
4. Remove ribs to heated platter.
5. Skim off fat from remaining gravy.
6. Serve gravy.
7. This is excellent with mashed potatoes or egg noodles.

beef short ribs, salad oil, mustard, salt, cayenne pepper, bottled sauce for gravy, black pepper, onion, worcestershire, horseradish

Taken from www.cookbooks.com/Recipe-Details.aspx?id=839919 (may not work)