5-6 lb. beef short ribs
1/4 c. salad oil
1 1/2 tbsp. dry mustard
1 tbsp. salt
1/2 tsp. cayenne pepper
1/4 tsp. black pepper
2 beef bouillon cubes
2 c. chopped onion
2 tbsp. Worcestershire sauce
2 tbsp. horseradish
1 tbsp. Kitchen Bouquet
1 1/2 c. water

In large Dutch oven over medium heat, brown ribs in hot oil. Mix remaining ingredients in water and pour over and around ribs. Cover and cook over low heat 2 1/2 hours. Remove ribs to heated platter. Skim off fat from gravy and pass to serve over ribs. Begin about 3 hours before serving time.