SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Stove-Top Short Ribs

Makes: 6 servings
Prep 30 mins Cook 2 hrs 15 mins
Stove-Top Short Ribs
Ingredients
  • 4 - 5  pounds  bone-in beef short ribs, 3 lb. boneless beef short ribs or one 3-lb. beef chuck roast
  • 2  tablespoons  olive oil or cooking oil
  • 3  large  white or red onions, sliced into 1/2-inch rings
  • 1 14  ounce can  beef broth
  • 1  cup  dry red wine or beef broth
  • 2  pounds  small Yukon gold potatoes
  • 1  pound  small carrots, peeled
  • 1/4  cup  water
  • 2  tablespoons  all-purpose flour
Directions

1. 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.

2. 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.

3. 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)
  • Servings Per Recipe 6,
  • cal. (kcal) 660,
  • Fat, total (g) 28,
  • chol. (mg) 134,
  • sat. fat (g) 11,
  • carb. (g) 45,
  • Monosaturated fat (g) 13,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 7,
  • sugar (g) 8,
  • pro. (g) 49,
  • vit. A (IU) 12342,
  • vit. C (mg) 39,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 10,
  • Pyridoxine (Vit. B6) (mg) 2,
  • Folate (g) 73,
  • Cobalamin (Vit. B12) (g) 8,
  • sodium (mg) 652,
  • Potassium (mg) 1857,
  • calcium (mg) 81,
  • iron (mg) 7,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe