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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 3 1/2 pounds lean beef short ribs

  3. 4 potatoes -- peeled and quartered

  4. 4 carrots -- peeled and quartered

  5. 1 onion -- sliced

  6. 2 tablespoons vinegar

  7. 2 teaspoons sugar

  8. 1 tablespoon horseradish

  9. 1 tablespoon mustard

  10. 2 tablespoons catsup

  11. 1 cup beef bouillon

  12. 1 teaspoon salt

  13. 1/4 teaspoon pepper

  14. 1/4 cup flour

Instructions Jump to Ingredients ↑

  1. In large skillet or slow-cooking pot with browning unit, brown short ribs; drain off excess fat. Place potatoes, carrots and onion in slow-cooking pot. Arrange browned ribs over vegetables. Combine vinegar, sugar, horseradish, mustard, catsup, bouillon, salt and pepper. Pour over maet. Cover and cook on low for 6 to 8 hours or until meat is tender. Remove short ribs and vegetables. Turn control to high. Dissolve flour in small amount of water. Stir into sauce; cook on high for 10 to 15 minutes or until thickened. Serve with meat and vegetables.

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