Short Rib Supper

• 1 pound carrots
• 1 pound thin-skinned potatoes
• 1 onion (1/2 lb.)
• 1 turnip (about 1/2 lb.)
• 4 pounds lean beef short ribs, fat trimmed, cut into 3- to 4-inch pieces
• 1 cup fat-skimmed beef or chicken broth
• About 1/2 cup prepared horseradish
• About 1/4 pound watercress, rinsed and drained
• Salt

1. Peel carrots, potatoes, onion, and turnip and cut into about 1/2-inch dice.
2. Rinse ribs, drain, and lay bone-down in a single layer in a 12- by 14-inch casserole (about 5 qt.) at least 2 inches deep. Distribute vegetables evenly around but not over meat. Pour broth and 1 1/4 cups water into casserole.
3. Coat tops of ribs with 6 tablespoons horseradish.
4. Cover casserole tightly with foil, tenting if necessary to keep foil from touching ribs. Bake in a 375u0b0 oven until meat is very tender when pierced, about 3 hours.
5. Meanwhile, break leaves from watercress and finely chop stems. Cover each separately and chill.
6. Uncover casserole and bake until ribs brown, about 10 minutes. With a slotted spoon, transfer ribs to a large platter and keep warm. Mix chopped watercress stems with vegetables and return to oven until watercress is slightly wilted, about 5 minutes, stirring once or twice. With slotted spoon, transfer vegetables to platter. Skim and discard fat from pan juices, then pour juices into a bowl.
7. Garnish platter with the watercress leaves. Serve the meat and vegetables with pan juices, horseradish, and salt to taste.

carrots, potatoes, onion, lean beef short ribs, beef, horseradish, salt

Taken from www.myrecipes.com/recipe/short-rib-supper (may not work)