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Ingredients
- 3 1/2 lb Lean beef short ribs
- 4 x Potatoes -- peeled and Quartered
- 4 x Carrots -- peeled and Quartered
- 1 x Onion -- sliced
- 2 Tbsp. Vinegar
- 2 tsp Sugar
- 1 Tbsp. Horseradish
- 1 Tbsp. Mustard
- 2 Tbsp. Catsup
- 1 c. Beef bouillon
- 1 tsp Salt
- 1/4 tsp Pepper
- 1/4 c. Flour
Directions
- In large skillet or possibly 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 hrs or possibly till 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 min or possibly till thickened. Serve with meat and vegetables.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 498g | |
| Recipe makes 5 servings | |
| Calories 1067 | |
| Calories from Fat 762 | 71% |
| Total Fat 84.54g | 106% |
| Saturated Fat 36.67g | 147% |
| Trans Fat 0.0g | |
| Cholesterol 176mg | 59% |
| Sodium 884mg | 37% |
| Potassium 1317mg | 38% |
| Total Carbs 36.94g | 10% |
| Dietary Fiber 4.8g | 16% |
| Sugars 7.25g | 5% |
| Protein 38.06g | 61% |
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