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Short Ribs With Vegetables

User Rating 5 Star Rating (2 Reviews)


Short ribs are baked with potatoes, carrots, small white onions, and zesty beef broth mixture.

Prep Time: 20 minutes

Cook Time: 3 hours, 20 minutes

Total Time: 3 hours, 40 minutes

Yield: Serves 4


  • 3 pounds beef short ribs
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pound carrots, about 6 medium, trimmed, peeled, and halved
  • 1 pound red potatoes, about 5 to 6 medium, peeled and halved
  • 4 to 6 small white onions, peeled
  • 1 3/4 cups beef broth
  • 2 tablespoons horseradish
  • 2 tablespoons prepared mustard
  • 2 tablespoons cornstarch
  • 1/4 cup cold water


Preheat oven to 350° Trim excess fat from beef short ribs. Place ribs in a 13x9-inch baking dish or roasting pan. Sprinkle with salt and pepper. Bake the ribs uncovered for 2 hours; drain off excess fat. Add the prepared carrots, potatoes, and onions. In a bowl, combine the broth with horseradish and mustard; pour over the meat and vegetables. Cover with foil and bake for 1 to 1 1/2 hours longer, or until tender. Arrange the short ribs and vegetables on a serving platter and keep warm. Measure pan drippings and add a little water or broth, if necessary, to make 2 cups. Pour into a saucepan (or use the same baking pan) and place over medium heat.

In a cup or small bowl, mix cornstarch with cold water. Stir into the pan drippings and bring to a boil, stirring constantly. Boil for 1 minute. Serve the gravy with the short ribs and vegetables.
Serves 4.

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User Reviews

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 5 out of 5
Great Sunday Dinner, Member rfiona

I quickly reviewed some recipes as I picked up a package of short ribs and didn't know what to do with them. I made this on a Sunday - cold outside and the wonderful smell got everyone hungry. This couldn't have been easier and the flavor was outstanding. This will be made again.

5 out of 5 people found this helpful.

See all 2 reviews

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