|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 69g||89%|
|Saturated Fat 31g||153%|
|Total Carbohydrate 57g||21%|
|Dietary Fiber 10g||34%|
|Total Sugars 16g|
|Vitamin C 14mg||70%|
|*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.|
This short ribs dish is long simmered on the stove with vegetables and beans. It's a great-tasting, hearty one-pot meal that doesn't require a side dish.
1 1/2 cups water
4 pounds beef short ribs
3 medium red potatoes (about 1 pound), quartered
2 medium onions, chopped
4 medium carrots, cut into 1-inch chunks
1/4 cup pearl barley
2 (16-ounce) cans vegetarian style baked beans
1/2 teaspoon salt
1/4 teaspoon black pepper
Steps to Make It
Gather the ingredients.
In a large pot or Dutch oven, combine the water, short ribs, potatoes, onions, carrots, and barley over high heat; bring to a boil.
Cover and reduce the heat to low; simmer for about 4 hours, or until the meat on the short ribs is very tender.
Stir in the beans, salt, and pepper; cover and simmer for 40 minutes.
Skim off the fat and serve immediately.