Oven Baked Short Ribs With Garden Vegetables Recipe

Name: Oven Baked Short Ribs With Garden Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs short rib of beef; 1 teaspoon salt; 1/4 teaspoon ground black pepper; 1 lb carrot, cleaned and halved, I use baby carrots; 1 lb potato, pared and halved, I use unpeeled red potatoes; 1/2 lb fresh green beans; 4 small white onions, peeled; 13 3/4 ounces beef broth; 2 teaspoons prepared mustard, I use spicy brown; 2 tablespoons prepared horseradish; 2 tablespoons cornstarch; 1/4 cup water

Servings: persons

3 lbs short rib of beef
1 teaspoon salt
1/4 teaspoon ground black pepper
1 lb carrot, cleaned and halved, I use baby carrots
1 lb potato, pared and halved, I use unpeeled red potatoes
1/2 lb fresh green beans
4 small white onions, peeled
13 3/4 ounces beef broth
2 teaspoons prepared mustard, I use spicy brown
2 tablespoons prepared horseradish
2 tablespoons cornstarch
1/4 cup water

1
Preheat oven to 350u00b0F.
2
Trim excess fat from meat.
3
Place meat in 13x9x2-inch pan.
4
Sprinkle with salt and pepper.
5
Bake uncovered for 2 hours.
6
Drain fat.
7
Add carrots, potatoes, green beans and onions.
8
Mix beef broth, mustard and horseradish.
9
Pour over meat and potatoes.
10
Cover pan with foil.
11
Bake 1-1 1/2 hours or until meat is tender.
12
Arrange meat and vegetables on serving platter and keep warm.
13
Strain broth.
14
Remove fat.
15
Add water if necessary to make 2 cups.
16
Pour in saucepan.
17
Mix cornstarch and 1/4 cup water.
18
Stir into saucepan.
19
Bring to boil and boil for 1 minute.
20
Serve gravy with meat and vegetables.

1062

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 lbs short rib of beef, 1 teaspoon salt, 1/4 teaspoon ground black pepper, 1 lb carrot, cleaned and halved, I use baby carrots, and more.

Yes, Oven Baked Short Ribs With Garden Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oven Baked Short Ribs With Garden Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions