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Braised Beef Short Ribs with Vegetables

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Recipe

Fall apart tender beef short ribs with vegetables au jus.

 

Yield

4 servings

Prep

5 min

Cook

3 hrs

Ready

3 hrs

Ingredients

Amount Measure Ingredient Features
1 pound beef, short ribs
cut into 3inch pieces
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1 tablespoon unbleached all-purpose flour
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½ teaspoon salt
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¼ teaspoon black pepper
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2 teaspoons lard
or vegetable oil
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¾ cup water
boiling
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2 medium potatoes
peeled, halved
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3 small onions
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2 medium carrots
peeled, quartered
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Ingredients

Amount Measure Ingredient Features
453.6 g beef, short ribs
cut into 3inch pieces
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15 ml unbleached all-purpose flour
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5 ml salt
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1.3 ml black pepper
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1E+1 ml lard
or vegetable oil
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177 ml water
boiling
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2 medium potatoes
peeled, halved
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3 small onions
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2 medium carrots
peeled, quartered
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Directions

Dredge the meat with the combined flour, salt and pepper, then brown well on all sides in the fat in a deep skillet or Dutch oven.

Add the water, cover, simmer over low heat for 2 hours.

Add the vegetables and cook, covered, 20 minutes or until both the meat and vegetables are tender.

Remove to a heated platter, thicken the gravy, if necessary, using 1 tablespoon of flour blended with 1½ tablespoons of water for each cup of gravy.

NOTE: Add more water, if necessary, when the vegetables are added.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 329g (11.6 oz)
Amount per Serving
Calories 66668% from fat
 % Daily Value *
Total Fat 50g 77%
Saturated Fat 21g 106%
Trans Fat 0g
Cholesterol 109mg 36%
Sodium 381mg 16%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 13%
Sugars g
Protein 54g
Vitamin A 103% Vitamin C 20%
Calcium 4% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
 

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