Oven Baked Short Ribs With Garden Vegetables
Ready In: 2 hrs 49 mins
Serves: 4
Ingredients
- 3 lbs short rib of beef
- 1 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1 lb carrot, cleaned and halved, I use baby carrots
- 1 lb potato, pared and halved, I use unpeeled red potatoes
- 1⁄2 lb fresh green beans
- 4 small white onions, peeled
- 13 3⁄4 ounces beef broth
- 2 teaspoons prepared mustard, I use spicy brown
- 2 tablespoons prepared horseradish
- 2 tablespoons cornstarch
- 1⁄4 cup water
Directions
- Preheat oven to 350°F.
- Trim excess fat from meat.
- Place meat in 13x9x2-inch pan.
- Sprinkle with salt and pepper.
- Bake uncovered for 2 hours.
- Drain fat.
- Add carrots, potatoes, green beans and onions.
- Mix beef broth, mustard and horseradish.
- Pour over meat and potatoes.
- Cover pan with foil.
- Bake 1-1 1/2 hours or until meat is tender.
- Arrange meat and vegetables on serving platter and keep warm.
- Strain broth.
- Remove fat.
- Add water if necessary to make 2 cups.
- Pour in saucepan.
- Mix cornstarch and 1/4 cup water.
- Stir into saucepan.
- Bring to boil and boil for 1 minute.
- Serve gravy with meat and vegetables.
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