Marco Polo short ribs recipe

4 lbs beef short ribs
1 large tomato, chopped
1 cup beef bouillon
1/4 cup red wine
1 tbs instant minced onion
2 tbs prepared horseradish
1 tsp salt
1/4 tsp ground black pepper
1/4 tsp ground ginger
2 tbs 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.