Oven-Baked Short Ribs and Vegetables
Beef Western ribs work well for this dinner, too.
INGREDIENTS | SERVES 4
- 3 pounds beef short ribs
- Salt and freshly ground black pepper to taste
- 1 1-pound bag baby carrots
- 4 medium russet potatoes, peeled and halved
- 1 12-ounce bag green beans, thawed
- 4 small white onions, halved
- 1 14-ounce can reduced-sodium beef broth
- 2 teaspoons mustard
- 2 tablespoons horseradish
- 2 tablespoons cornstarch
- ¼ cup cold water
Preheat oven to 350 °F.
Trim off any excess fat from of the ribs, and then arrange them in a 9" × 13" nonstick baking pan; sprinkle with salt and pepper. Bake uncovered for 2 hours. Drain off any excess fat and discard.
Distribute the carrots, potatoes, green beans, and onions around the meat. In a measuring cup, whisk together the broth, mustard, and horseradish; pour over the meat.
Tightly cover the pan with aluminum foil; bake for 1 ½ hours, or until the meat is tender. Move the meat and vegetables to a serving platter; cover and keep warm.
To make the sauce, strain the meat juices in the baking pan. Skim off and discard any excess fat. Add enough water to the pan juices to measure 2 cups; either return the juices to the baking pan or put in a saucepan. Bring to a boil over medium-high heat.
Mix the cornstarch together with the cold water; discard any lumps. Stir the cornstarch mixture into the juices; boil for 1 minute.
Crunchy, Tasty Beans
If you prefer crisp-tender green beans, cook them separately rather than adding them to the baking pan. For this recipe, simmer them in water or broth for 5 to 7 minutes, tasting to test for desired doneness. For extra taste, sauté 1 clove of minced garlic in oil, then add the green beans, toss to coat, and pour in the liquid.