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Classic Braised Short Ribs with Vegetables Recipe

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
159
Calories Per Serving

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
Servings4
Calories Per Serving159
Total Fat3g5%
Sugar7gN/A
Saturated2g10%
Cholesterol8mg3%
Protein3g7%
Carbs31g10%
Vitamin A534µg59%
Vitamin B60.4mg19.2%
Vitamin C18mg31%
Vitamin E0.5mg2.6%
Vitamin K11µg13%
Calcium51mg5%
Fiber6g22%
Folate (food)44µgN/A
Folate equivalent (total)44µg11%
Iron0.9mg5.1%
Magnesium38mg10%
Monounsaturated0.8gN/A
Niacin (B3)2mg9%
Phosphorus110mg16%
Polyunsaturated0.2gN/A
Potassium731mg21%
Sodium358mg15%
Thiamin (B1)0.1mg10%
Trans0.1gN/A
Zinc0.6mg4%