Home-style short ribs

Yield: 5 Servings

Measure Ingredient
3½ pounds Lean beef short ribs
4 Potatoes -- peeled and
Quartered
4 Carrots -- peeled and
Quartered
1 Onion -- sliced
2 tablespoons Vinegar
2 teaspoons Sugar
1 tablespoon Horseradish
1 tablespoon Mustard
2 tablespoons Catsup
1 cup Beef bouillon
1 teaspoon Salt
¼ teaspoon Pepper
¼ cup Flour

In large skillet or slow-cooking pot with browning unit, brown short ribs; drain off excess fat. Place potatoes, carrots and onion in slow-cooking pot. Arrange browned ribs over vegetables. Combine vinegar, sugar, horseradish, mustard, catsup, bouillon, salt and pepper. Pour over maet.

Cover and cook on low for 6 to 8 hours or until meat is tender. Remove short ribs and vegetables. Turn control to high. Dissolve flour in small amount of water. Stir into sauce; cook on high for 10 to 15 minutes or until thickened. Serve with meat and vegetables.

Recipe By :

From: Big Flavors Of The Hot Sun By Chr File

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