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Short Ribs Pot Roast

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  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
  Salt 1 Teaspoon
  Peppercorns 1⁄2 Teaspoon
  Ginger 1⁄2 Teaspoon
  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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

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

Short Ribs Pot Roast Recipe