Short Ribs With Sweet Potatoes

GARNISH SERVINGS WITH SNIPPED CHIVES

6 bone in beef chuck short ribs
2 cans 10 oz each condensed French onion soup mix and 1 soup can water
1 tbs chopped garlic
1 tsp pepper
3 pounds sweet potatoes, pierced with a fork
1 tbs flour mixed with 2 tbs cold water
1/3 cup white horseradish
1/2 cup orange juice
2 tbs butter
1 tsp salt

  1. HEAT OVEN TO 325F. Coat a pot with nonstick spray and heat.
  2. Add ribs, cook until browned. Pour off fat.
  3. Add soup, water, garlic and 1/2 tsp pepper, bring to a boil, cover and place on oven rack. Put potatoes on a baking sheet, place on bottom oven rack.
  4. Bake potatoes and ribs 1 1/2 hours or until ribs are tender and potatoes are soft. Remove potatoes and let stand until cool enough to handle.
  5. Transfer ribs to serving bowl. Skim fat off soup mixture. Bring to a boil and whisk in flour mixture and horseradish. Boil 2 min. or until thickened. Pour over ribs.
  6. Cut potatoes in half, scoop pulp into a bowl. Add orange juice, butter, salt and remaining pepper, mash. Serve with the ribs.

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