2 tbsp. salad oil
4 lbs. beef chuck short ribs
2 lbs. sm. white onions
2 med. garlic cloves
1 (8 oz.) can whole berry cranberry sauce
4 lg. celery stalks, cut into 2 inch pieces
1 c. water
3/4 c. catsup
1 tbsp. horseradish
1 1/4 tsp. salt
1/4 tsp. pepper

In 5 quart Dutch oven cook ribs in salad oil, a few at a time, until well browned. Reduce heat to medium and cook onions and garlic in drippings until lightly browned. Spoon off fat. Return ribs to Dutch oven; stir in cranberry sauce and remaining ingredients. Cover Dutch oven and bake in a 350 degree oven for 2 1/2 hours, stirring occasionally, until meat is fork tender. Skim off fat from sauce. Yields: 6 servings.