Pots and Pans Kitchen

Roasted Short Ribs with Vegetables

Posted on June 24th, 2011 in Beef,Recipes by Jean Smith

Roasted Short Ribs with Vegetables	Servings: 4

Ingredients
3 to 4 pounds short ribs, cut into 3-inch pieces	1 T horseradish
2 T olive oil	1 T prepared mustard
4 medium potatoes, quartered	1 T pepper
4 medium carrots, quartered	2 T sugar
1 medium onion, sliced	2 T catsup
1 T cider vinegar	10 ½ ounce can beef broth

Gravy (optional):
1 c beef bouillon	¼ c flour
2 c cold water	Salt and pepper, to taste

Instructions
Preheat oven to 300° F.
Heat oil in large FRY PAN.
Brown short ribs in oil and pour off fat. Discard fat.
Place ribs in ROASTING PAN and arrange potatoes, onion and carrots around meat.
Combine all other ingredients and pour on top of ribs.
Simmer 6 to 8 hours in oven.
Remove meat and set aside on warm serving platter
To make gravy, pour remaining fat from roasting pan into saucepan.
Add 1 cup cold water; bring to boil while whisking and continually scraping sides.
Slowly whisk in flour, 1 cup water, salt and pepper into pan drippings.
Ladle a small amount of gravy on short ribs; serve with remaining gravy and vegetables.

Posted on June 13th, 2011 in Recipes,Vegetables by Jean Smith

Servings: 2-4

Ingredients
½ c basmati rice, rinsed and drained	6 oz baby carrots trimmed
1 ½ c vegetable stock	8 oz baby zucchini, halved
1 inch piece fresh ginger root	1 ½ c broccoli, broken into florets
1 garlic clove	6 spring onions (scallions), diagonally sliced
2 inch piece pared lemon rind	1 T light soy sauce
1 ½ c shitake mushrooms	2 t toasted sesame oil
1 T olive or coconut oil

Instructions

Put the rice in a pan (1040104,1085823,1088990,3520027,1093086) and pour in the vegetable stock
Thinly slice the ginger and add it to the pan with the garlic and lemon rind.
Slowly bring to a boil, then cover and simmer for 20-25 minutes until the rice is tender.
Discard the flavoring and keep the rice hot.

Slice the mushrooms, discarding the stems.
Heat the oil in a wok (3501155, 1075652, 1095462, 1076076, 1090164) and stir-fry the carrots for 4-5 minutes, then add the mushroom and zucchini and stir-fry for 2-3 minutes. Add the broccoli and spring onions and cook for 3 minutes more, by which time the vegetables should be tender but should still retain a bit of a ‘bite’.

Add the cooked rice to the vegetables and toss briefly over the heat to combine the ingredients and heat through.
Toss with the soy sauce and sesame oil.
Spoon into a bowl and serve immediately.