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Oven Baked Short Ribs With Garden Vegetables

3 lbs short rib of beef
1 teaspoon salt
14 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
12 lb fresh green beans
4 small white onions, peeled
13 34 ounces beef broth
2 teaspoons prepared mustard, I use spicy brown
2 tablespoons prepared horseradish
2 tablespoons cornstarch
14 cup water


Preheat oven to 350F. 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.

Source: www.food.com