Short Rib Supper

Ingredients

• 4 pounds beef short ribs lean fat trimmed cut into 3- to 4-inch pieces
• 1 pound carrots 
• 1 cup chicken broth 
• 0.5 cup horseradish prepared
• 0.5 lb onion 
• 1 pound thin-skinned potatoes 
• 4 servings salt 
• 0.5 lb turnip 
• 0.3 pound watercress rinsed drained

Equipment

• bowl
• frying pan
• oven
• aluminum foil
• slotted spoon

Directions

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.
3. Pour broth and 1 1/4 cups water into casserole.
4. Coat tops of ribs with 6 tablespoons horseradish.
5. Cover casserole tightly with foil, tenting if necessary to keep foil from touching ribs.
6. Bake in a 375 oven until meat is very tender when pierced, about 3 hours.
7. Meanwhile, break leaves from watercress and finely chop stems. Cover each separately and chill.
8. Uncover casserole and bake until ribs brown, about 10 minutes. With a slotted spoon, transfer ribs to a large platter and keep warm.
9. 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.
10. Garnish platter with the watercress leaves.
11. Serve the meat and vegetables with pan juices, horseradish, and salt to taste.