Oven Baked Short Ribs With Garden Vegetables - cooking recipe

Ingredients

3 lbs short rib of beef
1 teaspoon salt
1/4 teaspoon ground black pepper
1 lb carrot, cleaned and halved, I use baby carrots
1 lb potato, pared and halved, I use unpeeled red potatoes
1/2 lb fresh green beans
4 small white onions, peeled
13 3/4 ounces beef broth
2 teaspoons prepared mustard, I use spicy brown
2 tablespoons prepared horseradish
2 tablespoons cornstarch
1/4 cup water

Preparation

Preheat oven to 350\u00b0F.
Trim excess fat from meat.
Place meat in 13x9x2-inch pan.
Sprinkle with salt and pepper.
Bake uncovered for 2 hours.
Drain fat.
Add carrots, potatoes, green beans and onions.
Mix beef broth, mustard and horseradish.
Pour over meat and potatoes.
Cover pan with foil.
Bake 1-1 1/2 hours or until meat is tender.
Arrange meat and vegetables on serving platter and keep warm.
Strain broth.
Remove fat.
Add water if necessary to make 2 cups.
Pour in saucepan.
Mix cornstarch and 1/4 cup water.
Stir into saucepan.
Bring to boil and boil for 1 minute.
Serve gravy with meat and vegetables.