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Name: Braised Beef Short Ribs with Vegetables
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: 2
Cuisine: American
Ingredients: 3 sm Onions; 1 ts Salt; 1/4 ts Pepper; 2 ts Fat Or Vegetable Oil; 1 lb Beef Short Ribs Cut Into 3-Inch Pieces; 2 md Carrots Pared And Quartered; 1 tb Unbleached flour; 3/4 c Water Boiling; 2 md White Potatoes Pared quartered

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INGREDIENTS

3 sm Onions
1 ts Salt
1/4 ts Pepper
2 ts Fat ; Or Vegetable Oil
1 lb Beef Short Ribs ; Cut Into 3-Inch Pieces
2 md Carrots ; Pared And Quartered
1 tb Unbleached flour
3/4 c Water ; Boiling
2 md White Potatoes ; Pared quartered

INSTRUCTIONS

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 tbs of flour blended with 1 1/2 tb of water for each cup of gravy. NOTE: Add more water, if necessary, when the vegetables are added.

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Nutrition

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Serving Size: 1 Serving (887g)
Recipe Makes: 2

Calories: 941
Calories from Fat: 435 (46%)

Amt Per Serving		% DV

	Total Fat 48.3g	64 %
	Saturated Fat 19.4g	97 %
	Monounsaturated Fat 20.5g
	Polyunsanturated Fat 2.4g
Cholesterol 162.8mg		50 %
Sodium 182mg		6 %
Potassium 2257mg		59 %
Total Carbohydrate 75.1g		22 %
	Dietary Fiber 13.4g	53 %
	Sugars, other 61.8g
Protein 52.4g		75 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 941

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