Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        beef short ribs
   1      large         tomato -- chopped
   1      cup           beef bouillon
     1/4  cup           burgundy wine
   1      tablespoon    minced onions
   2      tablespoons   horseradish
   1      teaspoon      salt
     1/4  teaspoon      pepper
     1/4  teaspoon      ground ginger
   2      tablespoons   cornstarch

Preparation:

In large skillet or slow-cooking pot with browning unit, brown short ribs; drain off fat. In slow-cooking pot, combine meat with remaining ingredients except cornstarch. Cover and cook on low for 6 to 8 hours. Turn control to high. Remove meat from pot. Skim excess fat off top of meat broth. Dissolve cornstarch in small amount of cold water; stir into meat juices in pot. Cook on high for 15 to 20 minutes or until slightly thickened. Serve over meat.