1 tbsp canola oil
1/2 cup chopped yellow onion
1 tbsp prepared horseradish
1 tsp salt
1/8 tsp fresh ground black pepper
2 cans (8-oz each) tomato sauce
Cut beef into 4 pieces. Heat the canola oil in a skillet and add the ribs. Brown ribs on all sides then drain off excess fat.
Combine the onion, horseradish, salt, pepper, and tomato sauce with a wire whisk; pour over the ribs. Cover skillet and reduce heat to simmer. Simmer for 1 1/2 hours or until the ribs are tender. If sauce thickens too much, add a small amount of water.
Yield: 4 servings
Note: File Photo