OVEN BAKED SHORT RIBS WITH GARDEN VEGETABLES

Oven Baked Short Ribs With Garden Vegetables image

This recipe is from Even more recipes from the back of boxes, bottles, cans and jars by Ceil Dyer. She always thought it was her mother's original recipe but it was from a Kingsford corn starch box.

Provided by mandabears

Time 2h49m

Yield 4 serving(s)

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 1539.5, Fat 124.9, SaturatedFat 53.7, Cholesterol 259.5, Sodium 1646.4, Carbohydrate 46.6, Fiber 9, Sugar 10.5, Protein 56.8