Short Ribs Of Beef Recipe
Yield: 4 servingsYield: 4 servings
Recipe by luhu.jp
Ingredients:
3 lb: beef short ribs, lean, well trimmed
3 tablespoon: dijon mustard w/horseradish,
1/2 cup: chicken broth,
1 tablespoon: cider vinegar,
1 teaspoon: yellow mustard seeds,
1/2 teaspoon: salt,
1/2 teaspoon: pepper,
1 lb: small white or red skinned new pota, toes, quartered
1 lb: carrots, peeled, cut in 2 lengths
1 medium: onion, halved, each half cut in
MUSTARD SAUCE
1/3 cup: -water,
2 tablespoon: flour,
1 tablespoon: dijon mustard w/horseradish,
1 tablespoon: fat free sour cream,
1/2 teaspoon: salt,
Directions:
Arrange ribs on broiler pan rack; broil 4" from heat source for 10 mins.,
turning several times, until well browned. In a 5- or 6-qt. slow cooker,
combine mustard, broth, cider vinegar, mustard seeds, salt, and pepper. Add
potatoes, carrots, and onion; top with short ribs, bone side up. Cover;
cook on low heat setting for 7 to 8 hrs., until beef is fork tender and
falling off bones. Transfer ribs and vegetables to a platter; cover with
foil to keep warm. Skim fat from surface of braising liquid in cooker;
adjust setting to high.
Sauce - in small bowl, whisk the water and flour until blended; whisk in
mustard, sour cream, and salt. Add to cooking liquid; cover and cook 10 to
15 mins., until slightly thickened. Serve with short ribs and vegetables.
Per serving - 627 cal, 48 g pro, 49 g carbo, 26 g fat,
127 mg chol, 957 mg sod
Source: McCalls, 2/96
From: Suewoodward
Yield: 4 servings
Source from luhu.jp
turning several times, until well browned. In a 5- or 6-qt. slow cooker,
combine mustard, broth, cider vinegar, mustard seeds, salt, and pepper. Add
potatoes, carrots, and onion; top with short ribs, bone side up. Cover;
cook on low heat setting for 7 to 8 hrs., until beef is fork tender and
falling off bones. Transfer ribs and vegetables to a platter; cover with
foil to keep warm. Skim fat from surface of braising liquid in cooker;
adjust setting to high.
Sauce - in small bowl, whisk the water and flour until blended; whisk in
mustard, sour cream, and salt. Add to cooking liquid; cover and cook 10 to
15 mins., until slightly thickened. Serve with short ribs and vegetables.
Per serving - 627 cal, 48 g pro, 49 g carbo, 26 g fat,
127 mg chol, 957 mg sod
Source: McCalls, 2/96
From: Suewoodward
Yield: 4 servings
Source from luhu.jp