1 cup tomato puree
1 cup water
1/4 cup vinegar
1 Tbsp sugar
1 Tbsp horseradish
1 Tbsp prepared mustard
1 tsp salt
1/4 tsp pepper
2 medium onions, finely chopped
2 Tbsp chopped parsley
3 lbs short ribs
Prepared marinade: combine all ingredients except ribs; mix well.
Arrange ribs in Dutch oven or roasting pan.
Pour marinade over ribs; refrigerate 4 hours.
Preheat oven to 350° F.
Cover pan; bake in preheated oven for 2-1/2 to 3 hours, or until tender.
Skim excess fat from sauce; serve.