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

Heat ribs in oil (few at a time) in 5-quart Dutch oven over medium heat until well-browned on all sides. Set ribs aside. Reduce heat to medium; add onions and garlic to dripping in Dutch oven and cook until lightly browned, stirring occasionally.

Spoon off fat. Return ribs to Dutch oven; stir in cranberry sauce, celery, water, catsup, horseradish, salt and pepper. Cover Dutch oven and bake at 350 degrees for 2 1/2 hours, stirring occasionally. Skim fat off sauce. Yield: 8 servings.