Short-rib Supper

Short-rib Supper
Servings: 6 Prep 20 mins Cook 1 hr 20 mins

Ingredients

  • 1 tablespoon oil
  • 4 pounds beef short ribs (about 6 ribs)
  • 1 cup chopped onion
  • 2 cloves garlic, finely chopped
  • 1 can (13-3/4 ounces) beef broth
  • 1/2 cup Worcestershire sauce
  • 1/2 tablespoon water
  • 1 bay leaf
  • 1 3/4 pound small red potatoes, with skin and each cut in half
  • 1 bag (1 pound) prewashed baby carrots
  • 3 tablespoons all-purpose flour
  • 1 tablespoon browning and seasoning sauce (optional)
  • 1 tablespoon chopped fresh parsley
Horseradish Cream
  • 1/2 cup light sour cream
  • 2 tablespoons prepared horseradish
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt

Make It

1. Heat oil in large Dutch oven. Working in batches, add ribs; saute, removing to a platter as they brown.

2. Pour off all but 1 tablespoon drippings from pot. Add onion and garlic; saute over medium-low heat, until onion is very tender, about 8 minutes. Return ribs to pot. Add broth, Worcestershire, 1/2 cup water and bay leaf. Cover; simmer 40 minutes. Add potatoes and carrots; simmer, covered, 20 minutes or until vegetables are tender. Remove meat and vegetables to large platter; keep warm. Remove bay leaf; discard.

3. Skim fat from sauce. Mix flour, remaining 3 tablespoons water and browning sauce if using in bowl. Stir into sauce; boil until thickened, 5 minutes. Spoon sauce over meat and vegetables. Sprinkle with parsley. Serve with Horseradish Cream. Makes 6 servings.

Horseradish Cream:

4. Whisk together sour cream, horseradish, mustard and salt in a small bowl until well blended.

5. Nutrient Value Per Tablespoon of sauce: 19 calories, 1 g fat (0 g saturated), 1 g protein, 1 g carbohydrate, 85 mg sodium, 0 mg cholesterol.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 411, Fat, total (g): 17, chol. (mg): 73, sat. fat (g): 7, carb. (g): 33, pro. (g): 30, sodium (mg): 634, Percent Daily Values are based on a 2,000 calorie diet.