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