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
Ingredients:
- 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
Preparation:
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.
More Short Ribs
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Beef Short Ribs with Lima Beans
Braised Short Ribs
Braised Short Ribs with Potatoes
Home Style Short Ribs
Short Ribs Parisienne
Barbecue Beef Short Ribs
German Short Ribs Recipe
Short Ribs with Onion Gravy
Beef Ribs Recipes
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