Serves: 4
Total Calories: 180

4 pieces beef short ribs, about 7 ounces each
salt and ground black pepper to taste
no-stick flour and oil baking spray
1 medium sweet potato (about 10 ounces), peeled and cut into chunks
12 baby carrots
1 cup chopped onion, fresh or frozen
1 teaspoon pumpkin pie spice
1/4 cup dark brown sugar
1 cup beef broth
1/2 cup chopped dried fig (about 3 ounces)
1/4 cup jumbo raisins (about 1 1/2 ounces)

Heat the oven to 250°F heat a large skillet or Dutch oven over high heat. Meanwhile, season the short ribs on all sides with salt and pepper and coat with baking spray. Brown on all sides in the hot skillet. Add the remaining ingredients, stirring to combine and lifting the browned ribs to allow the liquid to flow all around them. Cover and heat to boiling place in the oven and bake for 2 hours. Serve the short ribs with the vegetables.



From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 180
Calories from Fat: 3

More Recipes from the Homemade in a Hurry Cookbook:
*Cooking Slow & Easy
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Crock-Pot Au Feu
Easy Beef Tzimmes
Fire-Roasted Tomato Gravy
Five-Spice Duck Confit
Lamb Braised With Artichokes And Beans
Lamb Stewed With Cut Oats
Overnight Savory Cheesecake
Slow-Cooked Moroccan Baked Beans
Slow-Roasted Turkey
Smoky Salmon Braised With Wild Rice
Turkey Poêle with Sage and Garlic
Turkey Tagine With Apricots