A wonderful recipe so you can add beef shortribs to your kidney friendly menu!
Serving size: 3 ounces
1/2 cup all purpose white flour
1/2 teaspoon black pepper
2-1/2 pounds boneless short ribs, fat trimmed
3 tablespoons canola oil (divided use)
2 cups reduced sodium beef broth
1/2 cup carrots, chopped
1/2 cup celery, chopped
1/2 cup onions, chopped
Preheat oven to 350° F.
Combine flour and pepper. Roll beef short ribs in flour to coat.
Heat 1-1/2 tablespoons oil in a skillet, and brown ribs on all sides.
Place ribs in a roasting pan and roast uncovered for 45 minutes. Carefully pour off extra fat.
Heat 1/2 tablespoon oil in a large pot and sauté chopped vegetables until soft.
Add roasted short ribs and beef broth. Cover and simmer 2 hours or until ribs are tender.
To make gravy, brown 2 tablespoons flour in 1 tablespoon oil. Add 1 cup of the meat liquid and stir over medium heat until thickened. Serve 2 tablespoons gravy with each serving of short ribs.