Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 lb Meaty beef short ribs 3 md Onion; sliced
1/2 ts Salt 1 1/2 c Barbecue sauce
1/2 ts Black pepper 1 cn Tomato sauce; 15oz
6 cl Garlic; coarsely chopped 1 cn Beef broth; 13oz, reduced
4 md Carrots; diagonally sliced . sodium

1. Preheat oven to 425 degrees F. Sprinkle ribs with salt and pepper;
place in single layer in a large noasting pan. Roast nbs I hour, until
nicely browned and some of the fat is rendered, turning once.
Transfer ribs to a large plate; drain all but 1 tablespoon drippings
from pan. To drippings, stir in garlic, carrots and onion. Retum to
oven and roast 15 to 20 minutes.

2. Reduce oven temperature to 325 degrees F. To vegetables in pan,
stir in banbecue sauce, tomato sauce, broth and 1/2 cup water. Return
ribs to pan, spooning some sauce over them. Tightly cover with foil.
Bake ribs 1 3/4 hours, or until very tender, turning once. Skim fat
off surface.

Dinner Plan: Remove 1/2 of ribs and sauce to a
microwaveproof container; cool, then freeze
for later use. Serve remaining ribs. (Approximate
microwave times: Defnost 25 minutes; reheat
6 minutes, shifting ribs once or twice.)

Makes 2 meals for famiIy of 4 or 5.

Per serving: 829 cal, 75g protein, 43g fat, 28g carbohydrate, 222mg
cholesterol, 947mg sodium.
** Working Mother -- Tenth Anniversary Issue -- October 1995 **

Posted by The WEE Scot -- paul macGregor
Submitted By PAUL MACGREGOR On 11-07-95

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