In a large skillet or slow-cooking pot with browning unit, brown short ribs; drain off excess fat.
Place potatoes, carrots and onion in slow-cooking pot.
Arrange browned ribs over vegetables. Combine vinegar, sugar, horseradish, mustard, catsup, bouillon, salt and pepper. Pour over meat. Cover and cook on low for 6 to 8 hours or until meat is tender.
Remove short ribs and vegetables. Turn control to high.
Dissolve flour in small amount of water. Stir into sauce; cook on high for 10 to 15 minutes or until thickened.
Serve with meat and vegetables.
Makes 4 to 6 servings