3 1/2 lbs. beef short ribs, cut into 2" pieces
1 med. size onion, sliced
2 tbsp. brown sugar
1/2 tsp. Worcestershire sauce
1 c. water
1 1/2 tsp. salt
2 tbsp. flour
1 tbsp. vegetable oil
1/2 c. dry red wine
1 bay leaf
1/2 tsp. prepared horseradish
1/8 tsp. black pepper

Roll ribs in flour; heat oil in Dutch oven. Add ribs and brown. Add onion. Stir in wine, sugar, bay leaf, sauce, horseradish, salt and pepper. Add water and stir to mix well. Bring to a boil. Reduce heat to low; cover tightly and simmer 2 hours, stirring occasionally. Serve over rice or noodles.