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Marco Polo Short Ribs

4 pounds beef short ribs
1 large tomato -- chopped
1 cup beef bouillon
1/4 cup red wine
1 tablespoon instant minced onion
2 tablespoons prepared horseradish
1 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon ground ginger
2 tablespoons cornstarch


In large skillet, brown short ribs; drain off fat. In slow cooker, combine meat with remaining ingredients except cornstarch. Cover and cook on LOW for 6 to 8 hours.

Turn control to HIGH. Remove meat from pot. Skim excess fat off of top of meat broth. Dissolve cornstarch in small amount of cold water; stir into meat juices in pot. Cook on HIGH for 15 to 20 minutes or until slightly thickened. Serve over meat.

This recipe yields 4 to 6 servings.

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