Main Dish Recipes - Oven-Baked Short Ribs with Garden Vegetables

Ingredients

• 3 lbs. beef short ribs

• 1 tsp. salt

• 1/4 tsp. pepper

• 1 lb. carrots, cleaned and halved

• 1 lb. potatoes, pared and halved

• 1/2 lb. fresh green beans

• 4 small white onions

• 1 13 3/4-oz. can beef broth

• 2 tsps. prepared mustard

• 2 Tbs. horseradish

• 2 Tbs. Argo-Kingsford's Corn Starch

• 1/4 cup water

Makes 4 servings

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Method:

1. Trim excess fat from meat. Place in 13 x 9 x 2-inch baking pan; sprinkle with salt and pepper.

2. Bake uncovered in 350F. oven 2 hours; drain fat. Add next 4 ingredients. Mix broth, horseradish and mustard; pour over meat and vegetables.

3. Cover with foil; bake 1 to 11/2 hours longer or until tender. Arrange meat and vegetables on serving platter; keep warm. Strain broth; remove excess fat.

4. Add water, if necessary, to make 2 cups and return to baking pan. Mix Com Starch and 1/4 cup cool water; stir into pan. Bring to boil 1 minute. Serve gravy with meat and vegetables.