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Short Ribs With Vegetables Recipe
|Beef short ribs||4 Pound|
|Onion||1 , sliced|
|Water||1 Cup (16 tbs)|
|White onions||8 Small, peeled|
|Potatoes||4 Medium, halved and peeled|
|Carrots||8 , sliced|
|Whole green beans||3⁄4 Pound|
Serving size: Complete recipe
Calories 8387 Calories from Fat 5948
% Daily Value*
Total Fat 661 g1016.9%
Saturated Fat 287.3 g1436.4%
Trans Fat 0 g
Cholesterol 1376 mg
Sodium 1741 mg72.5%
Total Carbohydrates 314 g104.6%
Dietary Fiber 61.9 g247.5%
Sugars 85.6 g
Protein 294 g588.8%
Vitamin A 1631.2% Vitamin C 427.3%
Calcium 68.8% Iron 141.4%
*Based on a 2000 Calorie diet
Pour off fat and season ribs with salt and pepper.
Add sliced onion and water.
Cover and simmer for 2 hours, or until tender or bake, covered, in a large roasting pan in slow oven (300°F.).
Add whole onions and potatoes.
Cover and simmer for 30 minutes, basting several times with liquid in pan.
Add carrots and beans.
Sprinkle vegetables with salt and pepper.
Cover and simmer until meat and vegetables are tender.