Oven Baked Short Ribs With Garden Vegetables
Total Time: 2 hrs 49 mins
Preparation Time: 10 mins
Cook Time: 2 hrs 39 mins
Ingredients
- Servings: 4
- 3 lbs short rib of beef
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 lb carrot, cleaned and halved, i use baby carrots
- 1 lb potato, pared and halved, i use unpeeled red potatoes
- 1/2 lb fresh green beans
- 4 small onions, peeled
- 13 3/4 ounces beef broth
- 2 teaspoons prepared mustard, i use spicy brown
- 2 tablespoons prepared horseradish
- 2 tablespoons cornstarch
- 1/4 cup water
Recipe
- 1 preheat oven to 350°f.
- 2 trim excess fat from meat.
- 3 place meat in 13x9x2-inch pan.
- 4 sprinkle with salt and pepper.
- 5 bake uncovered for 2 hours.
- 6 drain fat.
- 7 add carrots, potatoes, green beans and onions.
- 8 mix beef broth, mustard and horseradish.
- 9 pour over meat and potatoes.
- 10 cover pan with foil.
- 11 bake 1-1 1/2 hours or until meat is tender.
- 12 arrange meat and vegetables on serving platter and keep warm.
- 13 strain broth.
- 14 remove fat.
- 15 add water if necessary to make 2 cups.
- 16 pour in saucepan.
- 17 mix cornstarch and 1/4 cup water.
- 18 stir into saucepan.
- 19 bring to boil and boil for 1 minute.
- 20 serve gravy with meat and vegetables.
No comments:
Post a Comment