Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/2  pounds        lean beef short ribs
   4                    potatoes -- peeled and quartered
   4                    carrots -- peeled and quartered
   1                    onion -- sliced
   2      tablespoons   vinegar
   2      teaspoons     sugar
   1      tablespoon    horseradish
   1      tablespoon    mustard
   2      tablespoons   catsup
   1      cup           beef bouillon
   1      teaspoon      salt
     1/4  teaspoon      pepper
     1/4  cup           flour

Preparation:

In 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 maet. 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.