Oven Baked Short Ribs With Garden Vegetables Recipes

OVEN BAKED SHORT RIBS WITH GARDEN VEGETABLES

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.

SHORT RIBS WITH VEGETABLES

Steps:

• 1. Heat th oil in a 12-inch skillet over medium-high heat until hot. Add ribs to skillet and sprinkle with salt and pepper to season. Cook ribs about 10 minutes or until well browned on all sides, turning occasionally.
• 2. Meanwhile, in 5- to 6-quart slow-cooker , place potatoes, onion, carrots and celery. Salt and pepper to taste.
• 3. Transfer ribs to slow cooker on top of vegetables. Add garlic.
• 4. In the same skillet used to brown ribs, add beef broth and gravy mix and heat until mixed well. Pour over ribs and vegetables in slow cooker.
• 5. Cover slow cooker with lid and cook on low setting for 8 to 10 hours (or on high setting 4 to 5 hours) or until meat is fork-tender and falling off the bones.
• 6. Using tongs, transfer ribs to deep platter; discard bones if you like. With spoon, skim fat from sauce in slow cooker and discard fat. Spoon vegetables and sauce over ribs.