Short Ribs Pot Roast
|Short ribs||4 Pound|
|Corn oil||1⁄4 Cup (4 tbs)|
|Onion||1 Large, chopped|
|Barley||1⁄4 Cup (4 tbs), soaked in water to cover for 1 hour|
|Garlic||2 Clove (10 gm), chopped|
|Water||5 Cup (80 tbs)|
|Potatoes||1 Pound, peeled and cubed|
|Canned lima beans||1 Pound (1 can)|
In a medium casserole brown the ribs in the heated oil.
Add the onion and saute until translucent.
Stir in the barley, garlic, salt, peppercorns, ginger and water.
Cover and cook for about twenty minutes.
Adjust the seasoning.
Add more water if there is not enough liquid.
Add the potatoes and simmer for one hour longer.
Add the lima beans and continue cooking until the meat is tender.
Serving size: Complete recipe
Calories 8506 Calories from Fat 6462
% Daily Value*
Total Fat 718 g1104%
Saturated Fat 290.9 g1454.5%
Trans Fat 0.2 g
Cholesterol 1378.7 mg459.6%
Sodium 4142.1 mg172.6%
Total Carbohydrates 210 g69.8%
Dietary Fiber 35.9 g143.6%
Sugars 20.8 g
Protein 293 g585.5%
Vitamin A 0.5% Vitamin C 192.8%
Calcium 32% Iron 185.9%
*Based on a 2000 Calorie diet