Oven Baked Short Ribs With Garden Vegetables


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 (13.75 ounce) can beef broth
2 teaspoons prepared mustard
2 tablespoons horseradish
2 tablespoons Argo-Kingsford's Cornstarch
1/4 cup water


Trim excess fat from meat. Place in 13 by 9 by 2 inch baking pan; sprinkle with salt and pepper. Bake, uncovered, in 350 degree oven for 2 hours; drain fat. Add carrots, potatoes, green beans and onions. Mix bbroth, mustard and horseradish; 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 cornstarch and 1/4 cup cool water; stir into pan. Bring to a boil 1 minute. Serve gravy with meat and vegetables.
Makes 4 servings.

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