Short Ribs With Limas
|Beef short ribs||3 Pound|
|Salt||1 1⁄2 Teaspoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Packed brown sugar||3⁄4 Cup (12 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Vinegar||1⁄3 Cup (5.33 tbs)|
|Dry mustard||1 1⁄2 Teaspoon|
|Cold water||1⁄2 Cup (8 tbs)|
|Canned lima beans||32 Ounce|
Trim excess fat from ribs, reserving trimmings.
In Dutch oven or skillet cook reserved trimmings till 2 tablespoons fat accumulate; discard remaining trimmings.
Brown ribs on all sides in hot fat; drain off excess fat.
Sprinkle ribs with salt and pepper; add the 1 1/2 cups water, brown sugar, onion, vinegar, dry mustard, and bay leaves.
Cover; simmer till ribs are tender, about 2 hours.
Transfer ribs to serving platter; keep hot.
Discard bay leaves; spoon off fat from pan juices.
Blend the 1/4 cup cold water with cornstarch; stir into pan juices.
Cook and stir till thickened and bubbly; stir in beans.
Cover; simmer 5 to 10 minutes.
Serve with ribs.
Calories 1113 Calories from Fat 746
% Daily Value*
Total Fat 83 g127.6%
Saturated Fat 35.8 g179.1%
Trans Fat 0 g
Cholesterol 172 mg57.3%
Sodium 1030.5 mg42.9%
Total Carbohydrates 51 g17.1%
Dietary Fiber 5.2 g20.8%
Sugars 29.2 g
Protein 37 g74.3%
Vitamin A 0.4% Vitamin C 1.9%
Calcium 5.2% Iron 13.4%
*Based on a 2000 Calorie diet