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Source: Tupperware Recipes

Dilled Short Ribs in Carrot Gravy
An easy dinner dish!
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Serves: 8
Prep Time: 10 minutes
Cook Time: 2 hours
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8 beef short ribs, about 3 1/2 pounds
1 pound carrots, shredded
2 onions, sliced
1/4 cup dill weed, chopped, fresh
1/4 teaspoon salt
1/4 teaspoon pepper




1. In a large saucepan, over medium heat, in batches, brown ribs on all sides.

2. Return all ribs in one layer to saucepan. Add water to just cover ribs, then add carrots, onion, dill weed, salt, and pepper. Bring to a boil; reduce heat, and simmer, partially covered, about 1 1/2 hours until meat is very tender. Add water as needed to keep ribs covered during cooking.

3. Cool slightly. Skim and discard fat from surface of sauce in pot. Divide ribs and sauce into 4 Rock 'N Serve™ Medium Shallow rectangular containers. Apply seals with rocker vents in closed position. Freeze up to 2 months or refrigerate up to 3 days.

4. To serve from freezer, for each container, rock vent to open. Defrost (30% power) 12-15 minutes, until sauce is stirrable and rib meat is somewhat softened; stir. Re-apply seal with vent open, then microwave on Medium High (70% power) 9-11 minutes, until mixture is heated through. To serve from refrigerator, rock vent to open. Microwave on Medium High (70% power) 12-16 minutes, until mixture is heated through.





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