Stove-Top Short Ribs
pounds bone-in beef short ribs, 3 lb. boneless beef short ribs or one 3-lb. beef chuck roast
tablespoons olive oil or cooking oil
large white or red onions, sliced into 1/2-inch rings
14 ounce can beef broth
cup dry red wine or beef broth
pounds small Yukon gold potatoes
pound small carrots, peeled
- Trim fat from meat; sprinkle with salt and pepper. In 6- to 8-quart Dutch oven brown beef in hot oil over medium heat. Drain off fat; discard. Add onions, broth, and wine.
- Bring mixture to boiling; reduce heat. Simmer, covered, 1 hour. Add whole potatoes. Return to boiling; reduce heat. Simmer, covered, 45 minutes. Add carrots. Cover; cook 30 minutes or until meat and vegetables are tender, spooning juices over meat and vegetables twice during cooking.
- Using slotted spoon, transfer meat and vegetables to serving platter. Skim fat from juices. If necessary, add water to juices to equal 1-12 cups. Return juices to pan. In screw-top jar combine the cup water and flour. Cover; shake to combine. Add to juices in pan. Cook and stir over medium heat until thickened; cook and stir 1 minute more. Season with salt and pepper. Spoon over meat and vegetables. Makes 6 servings.
Nutrition Facts(Stove-Top Short Ribs)
- Per serving:
- 660 kcal cal.,
- 28 g fat
- (11 g sat. fat,
- 2 g polyunsaturated fat,
- 13 g monounsatured fat),
- 134 mg chol.,
- 652 mg sodium,
- 45 g carb.,
- 7 g fiber,
- 8 g sugar,
- 49 g pro.
- Percent Daily Values are based on a 2,000 calorie diet