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Ingredientes

Cost per recipe $7.02 view details
  • 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

  1. 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.
  2. This recipe is one of his, and it is outstanding. I can attest to which. This is an excellent recipe.
  3. 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.
  4. Wet the short ribs, sprinkle with meat tenderizer and thoroughly pierce meat with fork.
  5. In a large pan, combine water, bay leaves, vinegar, salt, pepper and bring to a boil.
  6. Add in short ribs, reduce heat, and simmer covered for thirty min.
  7. Remove from water and drain well and place in shallow baking dish.
  8. Prepare sauce while ribs are simmering by combining all sauce ingredients and mixing well.
  9. Pour sauce over liquid removed ribs.
  10. Bake is preheated, 425-degree oven for thirty min, basting and turning ribs often.
  11. Remove from oven to add in onions and carrots.
  12. Baste with sauce, return to oven, and continue baking covered till vegetables are thoroughly heated through.
  13. 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.
  14. 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%
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