12 pieces, short ribs of beef
Salt and pepper
2 oz. cooking oil
Garlic powder

SAUCE ESPONGNOLE:

1 1/2 pt. brown gravy
1/2 tsp. prepared mustard
Salt and pepper
2 oz. horseradish
1/2 tsp. Worcestershire sauce

Braise short ribs after seasoning with salt, pepper and garlic, until well browned. Combine sauce ingredients in a heavy pot and heat to boil. Then turn down to simmer for 1 hour.

Combine sauce and ribs and simmer covered until meat is tender. Serves 6.