Oven-Baked Short Ribs with Garden Vegetables
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This is a recipe that everyone will think is your "own" original recipe. It is from a long ago recipe that appeared on the Argo-Kingsford® Corn Starch box.
INGREDIENTS
3 pounds beef short ribs
1 teaspoon salt
1/4 teaspoon pepper
1 pound carrots, cleaned and halved
1 pound potatoes, pared and halved
1/2 pound fresh green beans
4 small white onions
1 (13-3/4-ounce) can beef broth
2 teaspoons prepared mustard
2 tablespoons horseradish
2 tablespoons Argo-Kingsford's® Corn Starch
1/4 cup waterTrim excess fat from meat. Place in a 13 x 9 x 2-inch baking pan; sprinkle with salt and pepper. Bake, uncovered, in a 350 degree oven for 2 hours; drain fat.
Add next 4 ingredients. Mix broth, horseradish and mustard; pour over meat and vegetables. Cover with foil; bake 1 to 1-1/2 hours longer or until tender.
Arrange meat and vegetables on serving platter; keep warm. Strain broth; remove excess fat. Add water, if necessary, to make 2 cups and return to baking pan.
Mix Corn Starch and 1/4 cup cool water; stir into pan. Bring to a boil for 1 minute. Serve gravy with meat and vegetables.
Makes 4 servings