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Ingredientes
- 5 lb BEEF SHORT RIBE
- 1 Tbsp. SEASONED MEAT TENDERIZER
- 2 quart WATER
- 1/2 c. VINEGAR
- 2 x BAY LEAVES
- 1 tsp SALT
- 1/2 tsp PEPPER
- 2 can WHOLE, BOILED ONIONS (16 Ounce. SIZE)
- 2 jar TINE WHOLE CARROTS (16 Ounce. SIZE) Liquid removed, Don't SUBSTITUTE FRESH CARROTS
- 1 c. WHITE CORN SYRUP
- 1 c. CATSUP
- 1 c. PREPARED MUSTARD
- 1/2 c. PREPARED HORSE RADISH
- 5 x CLOVES GARLIC, CRUSHED
- 4 tsp WORCESTERSHIRE SAUCE
- 2 tsp Warm PEPPER SAUCE
Direcciones
- A Baton Rouge native, now living in Houston, and friend of mine is an exceptionally good cook who has won many contests with his cooking expertise.
- This recipe is one of his, and it is outstanding. I can attest to which. This is an excellent recipe.
- TIP: This is a good "fix in advance" dish as it will hold in turned- down oven for several hrs. You may want to double the sauce. I do.
- Wet the short ribs, sprinkle with meat tenderizer and thoroughly pierce meat with fork.
- In a large pan, combine water, bay leaves, vinegar, salt, pepper and bring to a boil.
- Add in short ribs, reduce heat, and simmer covered for thirty min.
- Remove from water and drain well and place in shallow baking dish.
- Prepare sauce while ribs are simmering by combining all sauce ingredients and mixing well.
- Pour sauce over liquid removed ribs.
- Bake is preheated, 425-degree oven for thirty min, basting and turning ribs often.
- Remove from oven to add in onions and carrots.
- Baste with sauce, return to oven, and continue baking covered till vegetables are thoroughly heated through.
- TIP: This is a good "fix in advance" dish as it will hold in turned- down oven for several hrs. You may want to double the sauce. I do.
- YIELD: Serves 4 to 6 nicely.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3752g | |
| Calories 1591 | |
| Calories from Fat 104 | 7% |
| Total Fat 12.34g | 15% |
| Saturated Fat 0.92g | 4% |
| Trans Fat 0.03g | |
| Cholesterol 0mg | 0% |
| Sodium 11525mg | 480% |
| Potassium 2546mg | 73% |
| Total Carbs 379.9g | 101% |
| Dietary Fiber 19.6g | 65% |
| Sugars 169.48g | 113% |
| Protein 23.27g | 37% |
