3-4 lbs. lean beef short ribs
4 potatoes, peeled & quartered
4 carrots, peeled & quartered
1 onion, sliced
2 tbsp. vinegar
2 tsp. sugar
1 tbsp. horseradish
1 tbsp. prepared mustard
2 tbsp. catsup
1 c. beef bouillon
1 tsp. salt
1/4 tsp. pepper
1/4 c. flour

In large skillet brown short ribs; drain off excess fat. Place potatoes, carrots and onion in crock pot or slow-cooking pot. Arrange browned ribs over vegetables. Combine vinegar, sugar, horseradish, mustard, catsup, bouillon, salt and pepper. Pour over meat. Cover and cook on low for 6 to 8 hours or until meat is tender.
Remove short ribs and vegetables. Turn crock pot to high or stove top burner to medium. Dissolve flour in small amount of water. Stir into sauce and cook for 10 to 15 minutes or until thickened. Serve with meat and vegetables. Makes 4 to 6 servings.