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Jul 27, 2010

Savory Short Ribs

Savory Short Ribs

The long, slow cooking makes these beef short ribs as tender as can be, the perfect one-pot meal for a hungry gang. With hearty barley and healthy veggies, it’s an all-in-one good choice!
Serves: 4
  • 3 pounds beef short ribs
  • 1 medium-sized onion, chopped
  • 1/2 cups water
  • 3 tablespoons Worcestershire sauce
  • 2 teaspoons paprika
  • 2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 2 large potatoes, peeled and cut into 1/2-inch slices
  • 2 carrots, peeled and cut into 1-inch chunks
  • 2 celery ribs, cut into 1-inch pieces
  • 1/2 cup (3 ounces) raw medium barley
  1. In a large pot, combine short ribs, onion, water, Worcestershire sauce, paprika, salt, and pepper; bring to a boil. Reduce heat to low, cover, and cook about 1-1/2 hours, stirring occasionally.
  2. Add potatoes,carrots, celery, and barley; cook 1 hour, or until short ribs and vegetables are tender, stirring occasionally and adding more water, if necessary.

The Best Macaroni and Cheese

  • 1 pound elbow macaroni pasta
  • 3 cups heavy cream
  • 8 ounces Velveeta cheese, cut into cubes
  • 1 stick (4 ounces) butter
  • 6 ounces shredded aged white cheddar cheese (about 1 1/2 cups)
  • 6 ounces shredded muenster cheese (about 1 1/2 cups)
  • 6 ounces shredded pepper jack cheese (about 1 1/2 cups)
  • Pepper

Mac 'n' Cheese

In a large pot of boiling, salted water, cook the pasta until al dente; drain.

Meanwhile, in large saucepan, melt the cream, Velveeta and butter over low heat. Stir in the cheddar, muenster and pepper jack and cook, stirring, until the cheese has melted; season with pepper. Stir in the pasta.

compliments : rachel ray