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Ingredientes
- 4 lb Beef Chuck Short Ribs *
- 10Â 1/2 ounce (1 cn) Condensed Beef Broth
- 1 c. Coarsely Minced Onion
- 1 c. Water
- 4 x Whole Peppercorns
- 2 tsp Worcestershire Sauce
- 1 x Clove Garlic, Crushed
- 1/2 tsp Dry Majorum Leaves
- 1 x Horseradish Sauce
- 3 Tbsp. Unbleached Flour
- 1/2 c. Water
- 1 x Tomato Wedges
- 1 x Sprigs Parsley
Direcciones
- * Ribs should be cut into serving-size peieces.
- Trim any excess fat from short ribs. Brown short ribs well on all sides
- (about 30 min) in Dutch oven over medium heat. Pour off drippings. Add in broth, onion, 1 c water, peppercorns, worchstershire sauce, garlic, bay leaf and marjoram. Bring to a boil; reduce heat, cover and cook slowly 2 to 2 1/2 hrs or possibly till tender, turning once. Meanwhile, prepare Horseradish Sauce. Place short ribs on serving platter and keep hot. Skim fat from cooking liquid. Combine flour with 1 /2 c. water, mixing till smooth; combine with cooking liquid, bring to a boil, stirring constantly, reduce heat and cook slowly 3 min. Strain, if necessary, and serve with short ribs. Garnish platter with tomato wedges and parsley. Serve Horseradish sauce with short ribs. HORSERADISH SAUCE 1/4 C. Dairy Lowfat sour cream 1 Tablespoons Prepared Mustard 2 1/2 Tablespoons Prepared Horseradish 1/8 t Salt Combine lowfat sour cream, horseradish, mustard and salt in small bowl. Cover and chill.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 6 servings | |
| Calories 30 | |
| Calories from Fat 1 | 3% |
| Total Fat 0.11g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 24mg | 1% |
| Potassium 113mg | 3% |
| Total Carbs 6.66g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.82g | 1% |
| Protein 0.91g | 1% |
