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Short Ribs With Vegetables

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  Beef short ribs 4 Pound
  Onion 1 , sliced
  Water 1 Cup (16 tbs)
  White onions 8 Small, peeled
  Potatoes 4 Medium, halved and peeled
  Carrots 8 , sliced
  Whole green beans 3⁄4 Pound
  Salt To Taste
  Pepper To Taste

Brown ribs slowly on all sides.
Pour off fat and season ribs with salt and pepper.
Add sliced onion and water.
Cover and simmer for 2 hours, or until tender or bake, covered, in a large roasting pan in slow oven (300°F.).
Add whole onions and potatoes.
Cover and simmer for 30 minutes, basting several times with liquid in pan.
Add carrots and beans.
Sprinkle vegetables with salt and pepper.
Cover and simmer until meat and vegetables are tender.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 8387 Calories from Fat 5948

% Daily Value*

Total Fat 661 g1016.9%

Saturated Fat 287.3 g1436.4%

Trans Fat 0 g

Cholesterol 1376 mg458.7%

Sodium 1741 mg72.5%

Total Carbohydrates 314 g104.6%

Dietary Fiber 61.9 g247.5%

Sugars 85.6 g

Protein 294 g588.8%

Vitamin A 1631.2% Vitamin C 427.3%

Calcium 68.8% Iron 141.4%

*Based on a 2000 Calorie diet


Short Ribs With Vegetables Recipe