|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 51g||66%|
|Saturated Fat 23g||114%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 1g||3%|
|Total Sugars 1g|
|Vitamin C 6mg||30%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These short ribs are browned and baked with rice. The rice and vegetables are added halfway through the baking, making a whole meal.
For the Ribs:
3 to 4 pounds beef short ribs, cut into serving-size pieces
Salt, to taste
Freshly ground black pepper, to taste
For the Rice and Veggies:
3/4 cup long-grain rice, uncooked
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
For the Sauce:
2 teaspoons beef base, or bouillon
1 teaspoon Worcestershire sauce
1/4 teaspoon dried thyme leaves, crushed
2 1/4 cups water
1 1/2 teaspoons salt
1/8 teaspoon freshly ground black pepper
In a heavy skillet, cook short ribs for about 30 minutes, turning frequently to brown all sides. Season short ribs with salt and pepper.
Transfer short ribs to a large baking dish or casserole. Cover and bake at 325 F for 1 hour.
In the same skillet, combine rice, onion, celery and green bell pepper; cook until rice is browned lightly.
Remove ribs from oven after baking 1 hour; drain. Remove short ribs from baking dish. Place rice and vegetable mixture in the casserole then top with the short ribs.
In a saucepan, combine beef base, Worcestershire sauce, thyme, 2 1/4 cups water, 1 1/2 teaspoons salt, 1/8 teaspoon pepper; bring to a boil. Pour over the ribs; cover and bake short ribs 1 hour longer.
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