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Oven Baked Short Ribs With Garden Vegetables

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Ingredients
  Beef short ribs 3 Pound
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Carrots 1 Pound, cleaned and halved
  Potatoes 1 Pound, pared and halved
  Fresh green beans 1⁄2 Pound
  White onions 4 Small
  Canned beef broth 13 3⁄4 Ounce (1 Can)
  Horseradish 2 Tablespoon
  Prepared mustard 2 Teaspoon
Directions

GETTING READY
1. Trim excess fat off the ribs.
2. Score meaty side of ribs, opposite bone, 1/2 inch apart, 1/2 inch deep, lengthwise, and crosswise.
3. Season them well with salt and pepper.
4. Preheat the oven to 350°F

MAKING
5. In a large roasting pan, arrange the ribs.
6. Place in the hot oven and roast them for 2 hours.
7. Blend the broth, horseradish, and mustard together.
8. Add the vegetables to the pan at the end of 2 hours.
9. Pour sauce over the ribs and vegetables, sautéing lightly to coat.
10. Cover the pan with foil and return it to the oven.
11. Let the ribs cook for another 40 to 50 minutes until meat falls off the bones and vegetables are tender.

SERVING
12. Serve the Oven Baked Short Ribs with Garden Vegetables, spooning the sauce over them.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef
Preparation Time: 
10 Minutes
Cook Time: 
150 Minutes
Ready In: 
160 Minutes
Servings: 
6

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