Deviled Short Ribs and Potatoes

Deviled Short Ribs and Potatoes (British)

2 Tbsp salad oil

4 lbs beef chuck short ribs

1 large onion, chopped

3 cups water

1/3 cup prepared mustard

1/4 cup Worcestershire Sauce

2 Tbsp prepared horseradish

1 Tbsp bottled sauce for gravy

2 tsp hot sauce

1/2 tsp salt

6 medium potatoes, cut into bite sized chunks (abt 2 lbs)

1 small carrot, grated for garnish

1 Tbsp chopped parsley for garnish

In an 8-quart Dutch oven over medium-high heat, in hot salad oil, cook the short ribs, a few at a time, until browned on all sides, removing short ribs to plate as they brown.  In drippings remaining in the pan, over medium heat, cook onion until tender, stirring occasionally.  Return short ribs to pan; add water and next 6 ingredients; over high heat, heat to boiling.  Cover the Dutch oven and bake in 350~ oven for 1 1/2 hours, stirring occasionally.  Add potatoes and bake, covered, 1 hour longer, stirring occasionally, until meat and potatoes are fork tender.  Skim off fat from liquid in Dutch oven.  Sprinkle with grated carrot and parsley.  Serves 8.  950 calories per serving.

This is GOOD!