Short Rib Supper

Name: Short Rib Supper
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 kilograms lean beef short ribs, fat trimmed, cut into 3- to 4-inch pieces; 454 grams carrots; 237 milliliters fat-skimmed beef or chicken broth; 118 milliliters About prepared horseradish; 227 grams onion; 454 grams thin-skinned potatoes; 4 servings Salt; 227 grams turnip (about; 113 grams About watercress, rinsed and drained

You can never have too many main course recipes, so give Short Rib Supper a try. This recipe serves 4. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 1470 calories, 53g of protein, and 121g of fat per serving. Head to the store and pick up beef short ribs, turnip, chicken broth, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Peel carrots, potatoes, onion, and turnip and cut into about 1/2-inch dice.

Ingredients you will need

Potato

Carrot

Turnip

Onion

Rinse ribs, drain, and lay bone-down in a single layer in a 12- by 14-inch casserole (about 5 qt.) at least 2 inches deep. Distribute vegetables evenly around but not over meat.

Ingredients you will need

Vegetable

Bone

Meat

Ribs

Pour broth and 1 1/4 cups water into casserole.

Ingredients you will need

Broth

Water

Coat tops of ribs with 6 tablespoons horseradish.

Ingredients you will need

Horseradish

Ribs

Cover casserole tightly with foil, tenting if necessary to keep foil from touching ribs.

Ingredients you will need

Ribs

Equipment you will use

Aluminum Foil

Bake in a 375 oven until meat is very tender when pierced, about 3 hours.

Ingredients you will need

Meat

Equipment you will use

Oven

Meanwhile, break leaves from watercress and finely chop stems. Cover each separately and chill.

Ingredients you will need

Watercress

Uncover casserole and bake until ribs brown, about 10 minutes. With a slotted spoon, transfer ribs to a large platter and keep warm.

Ingredients you will need

Ribs

Equipment you will use

Slotted Spoon

Oven

Mix chopped watercress stems with vegetables and return to oven until watercress is slightly wilted, about 5 minutes, stirring once or twice. With slotted spoon, transfer vegetables to platter. Skim and discard fat from pan juices, then pour juices into a bowl.

Ingredients you will need

Vegetable

Watercress

Equipment you will use

Slotted Spoon

Bowl

Oven

Frying Pan

Garnish platter with the watercress leaves.

Ingredients you will need

Watercress

Serve the meat and vegetables with pan juices, horseradish, and salt to taste.

Ingredients you will need

Horseradish

Vegetable

Meat

Salt

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

2kilograms

lean beef short ribs, fat trimmed, cut into 3- to 4-inch pieces 454grams

carrots 237milliliters

fat-skimmed beef or chicken broth 118milliliters

About prepared horseradish 227grams

onion 454grams

thin-skinned potatoes 4servings

Salt 227grams

turnip (about 113grams

About watercress, rinsed and drained

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Beef Short Ribs on the menu? Try pairing with Merlot, Cabernet Sauvignon, and Pinot Noir. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. The Wild & Wilder The Exhibitionist Merlot with a 4.3 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.