Serve this hearty stew with some good, crusty bread. It’s perfect on a cold winter’s evening.

Sun Oven Short Ribs with Mustard Sauce


6 tablespoons sour cream

1 1/2 tablespoons Dijon mustard

1 tablespoon snipped fresh chives

3 tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 1/2 pounds boneless beef short ribs, trimmed and cut into 2-inch chunks

1 tablespoon vegetable oil

1 pound red potatoes, scrubbed, cut into 1-inch chunks, and patted dry with paper towels

1 large onion, coarsely chopped

1 1/2 cups baby carrots

3 cloves garlic, minced

1 cup beef broth

2 tablespoons Worcestershire sauce


Set Sun Oven out to preheat.

In a serving bowl, stir together the sour cream, mustard and chives. Cover and refrigerate until ready to serve.

Mix together the flour, salt,and pepper on a plate. Coat beef with the season flour, shaking off excess. Heat the oil in a Dutch oven over medium-high heat. Add half the beef and cook until browned on all sides, about 8 minutes. Transfer to a plate and repeat with the remaining beef. Put the beef and any juices back in the Dutch oven, Stir in the potatoes, onion, carrots, garlic, broth, and Worcestershire sauce. Cover and transfer to the Sun Oven. Cook until the meat is very tender, 2 1/2 t0 4 hours. Serve with mustard sauce.

Makes 6 servings

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