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Ingredients
- 3-4 lbs. lean beef short ribs
- 4 potatoes, peeled & quartered
- 4 carrots, peeled & quartered
- 1 onion, sliced
- 2 tbsp. vinegar
- 2 teaspoon sugar
- 1 tbsp. horseradish
- 1 tbsp. prepared mustard
- 2 tbsp. catsup
- 1 c. beef bouillon
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 c. flour
Directions
- In large skillet brown short ribs; drain off excess fat. Place potatoes, carrots and onion in crock pot or possibly slow-cooking pot. Arrange browned ribs over vegetables. Combine vinegar, sugar, horseradish, mustard, catsup, bouillon, salt and pepper. Pour over meat. Cover and cook on low for 6 to 8 hrs or possibly till meat is tender.
- Remove short ribs and vegetables. Turn crock pot to high or possibly stove top burner to medium. Dissolve flour in small amount of water. Stir into sauce and cook for 10 to 15 min or possibly till thickened. Serve with meat and vegetables. Makes 4 to 6 servings. Serve with burgundy or possibly perhaps a lighter merlot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 12 servings | |
| Calories 445 | |
| Calories from Fat 318 | 71% |
| Total Fat 35.23g | 44% |
| Saturated Fat 15.28g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 368mg | 15% |
| Potassium 549mg | 16% |
| Total Carbs 15.39g | 4% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.02g | 2% |
| Protein 15.86g | 25% |
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