3 lb. beef short ribs
1 c. catsup
1 c. water
1 tbsp. sugar
4 1/2 tsp. horseradish
2 or 3 bay leaves
4 1/2 tsp. prepared mustard
A few drops Tabasco sauce
1 tbsp. vinegar
1/4 tsp. salt
1 tbsp. Worcestershire sauce
2 med. onions, sliced

Two Days Ahead: Place short ribs in large bowl. Blend catsup, water, sugar, horseradish, bay leaves, mustard, Tabasco sauce, vinegar, pepper, salt, Worcestershire sauce and sliced onions. Pour above mixture over ribs, coating pieces well. Refrigerate overnight.

One Day Ahead: Place ribs with catsup mixture in a large skillet or 4 quart Dutch oven. Simmer covered 1 1/2 hours or until tender. Cool and refrigerate.

About 30 Minutes Before Serving: Skim the fat from the short ribs and reheat. Cover with dumplings.