Stove-Top Short Ribs
Rich broth and tender falling-off-the-bone meat make this dish, full of potatoes and carrots, a delicious winner. It's perfect for casual dinner parties.
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Stove-Top Short Ribs
Directions
- 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 ,
- 28 g fat
- (11 g sat. fat ,
- 2 g polyunsaturated fat ,
- 13 g monounsaturated fat ),
- 134 mg chol. ,
- 652 mg sodium ,
- 45 g carb. ,
- 7 g fiber ,
- 8 g sugar ,
- 49 g pro.