Zesty Baked Short Ribs With Vegetables

short ribs
Diana Rattray
  • Total: 3 hrs 40 mins
  • Prep: 20 mins
  • Cook: 3 hrs 20 mins
  • Yield: Serves 4

Short ribs are baked with potatoes, carrots, small white onions, and zesty beef broth mixture. 


  • 3 pounds beef short ribs
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pound carrots (about 6 medium, trimmed, peeled, and halved)
  • 1 pound red potatoes (about 5 to 6 medium, peeled and halved)
  • 4 to 6 small white onions, peeled
  • 1 3/4 cups beef broth
  • 2 tablespoons horseradish
  • 2 tablespoons prepared mustard
  • 2 tablespoons cornstarch
  • 1/4 cup cold water

Steps to Make It

  1. Preheat oven to 350 F. Trim excess fat from beef short ribs. Place ribs in a 13x9-inch baking dish or roasting pan. Sprinkle with salt and pepper.

  2. Bake the ribs uncovered for 2 hours; drain off excess fat. Add the prepared carrots, potatoes, and onions.

  3. In a bowl, combine the broth with horseradish and mustard; pour over the meat and vegetables. Cover with foil and bake for 1 to 1 1/2 hours longer, or until tender.

  4. Arrange the short ribs and vegetables on a serving platter and keep warm. Measure pan drippings and add a little water or broth, if necessary, to make 2 cups. Pour into a saucepan (or use the same baking pan) and place over medium heat.

  5. In a cup or small bowl, mix cornstarch with cold water. Stir into the pan drippings and bring to a boil, stirring constantly. Boil for 1 minute.

  6. Serve the gravy with the short ribs and vegetables.

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