Braised Short Ribs with Vegetables

Featured in the Honolulu Star-Bulletin on January 17, 2007.

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Ingredients:

Braised Short Ribs with Vegetables

  • 3 pounds short ribs
  • 1/2 cup flour
  • 3 tablespoons vegetable oil
  • 1 teaspoon salt
  • Dash of pepper
  • 2 onions, sliced
  • 1 cup water
  • 3/4 cup catsup
  • 1/2 teaspoon Worcestershire sauce
  • 2 carrots, diced
  • 2 potatoes, diced
  • 3 stalks celery, diced

Directions:

Cut the meat into serving portions. Dredge with flour and brown in oil. Add the salt, pepper and onions and cook until the onions are clear. Combine water, catsup and Worcestershire sauce and pour over the meat. Cover; bring to a boil, lower heat and cook for 1 hour. Add vegetables and simmer 30 minutes longer or until vegetables are tender. Makes 6 servings.

To cook the ribs in a crock pot or a slow cooker: Place the carrots, potatoes, and celery into crock pot, add the browned short ribs and cooked onions, and pour the catsup mixture over all. Cook on low for about 8 hours or high for 4 hours.

Approximate Nutrient Analysis per serving:
420 calories, 17 g fat, 5 g saturated fat, 55 mg cholesterol, 850 mg sodium, 45 g carbohydrate, 5 g fiber, 11 g sugar, 23 g protein

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