Oven Baked Short Ribs With Garden Vegetables

• 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

1. Preheat oven to 350u0b0F.
2. Trim excess fat from meat.
3. Place meat in 13x9x2-inch pan.
4. Sprinkle with salt and pepper.
5. Bake uncovered for 2 hours.
6. Drain fat.
7. Add carrots, potatoes, green beans and onions.
8. Mix beef broth, mustard and horseradish.
9. Pour over meat and potatoes.
10. Cover pan with foil.
11. Bake 1-1 1/2 hours or until meat is tender.
12. Arrange meat and vegetables on serving platter and keep warm.
13. Strain broth.
14. Remove fat.
15. Add water if necessary to make 2 cups.
16. Pour in saucepan.
17. Mix cornstarch and 1/4 cup water.
18. Stir into saucepan.
19. Bring to boil and boil for 1 minute.
20. Serve gravy with meat and vegetables.

beef, salt, ground black pepper, carrot, potato, fresh green beans, white onions, beef broth, brown, horseradish, cornstarch, water

Taken from www.food.com/recipe/oven-baked-short-ribs-with-garden-vegetables-160243 (may not work)