Classic Braised Short Ribs with Vegetables Recipe

Classic Braised Short Ribs with Vegetables Recipe
Staff Writer
Short Ribs
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Short Ribs

Here is a delicious and classic braised short rib recipe, adapted from the 1948 spring issue of Good Housekeeping Magazine.

4
Servings
97
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Tablespoon flour
  • 1/4 Teaspoon pepper
  • 4 carrots, pared
  • 1 Tablespoon butter or lard
  • 2 Cups boiling water
  • 4 small onions, peeled
  • 2 white potatoes, halved and pared
  • 1/2 Teaspoon salt

Directions

Combine flour, salt, and pepper, and rub into shortribs on both sides.

Brown well on all sides in lard or butter in kettle or Dutch oven.

Add 1 cup boiling water; cover, and simmer over low heat 2 hrs., replenishing water if necessary.

Add remaining boiling water, salt, and vegetables, and cook, covered,  longer, or until meat and vegetables are tender.

Remove meat and vegetables to hot platter. 

Nutritional Facts

Total Fat
3g
4%
Sugar
2g
2%
Saturated Fat
1g
4%
Carbohydrate, by difference
16g
12%
Protein
3g
7%
Vitamin A, RAE
131µg
19%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
84mg
8%
Choline, total
5mg
1%
Fiber, total dietary
2g
8%
Folate, total
48µg
12%
Iron, Fe
6mg
33%
Magnesium, Mg
28mg
9%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Phosphorus, P
85mg
12%
Selenium, Se
6µg
11%
Sodium, Na
84mg
6%
Water
87g
3%
Zinc, Zn
1mg
13%

Rib Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Rib Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.