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Barbeque Short Ribs
1 cup tomato puree
1 cup water
1/4 cup vinegar
1 tablespoon sugar
1 tablespoon horseradish
1 tablespoon prepared mustard
1 teaspoon salt
1/4 tablespoon pepper
2 medium onions, finely chopped
2 tablespoons chopped parsely
3 pounds short ribs
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- Prepare marinade: Combine all ingredients except short ribs. Mix well.
- Arrange ribs in a Dutch oven or roasting pan. Pour marinade over ribs; refrigerate for 4 hours.
- Preheat oven to 350 degrees.
- Cover pan; bake in preheated oven for 3 hours, or until tender. Skim excess fat rom sauce and serve.
Serves 4
America Cooks -1967
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Short Ribs
2 to 2 1/2 pounds short ribs, cut into serving pieces
1/4 cup presifted flour
1/2 teaspoon salt
Dash of pepper
2 tablespoons fat or bacon drippings
10 1/2 ounce can condensed cream of mushroom soup
1/2 cup water
1 teaspoon horseradish
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- Trim all excess fat from short ribs.
- Combine flour, salt and pepper; use to coat meat
- Heat fat or bacon drippings in heavy kettle; brown meat well on all sides.
- Pour off any excess fat from kettle. Combine soup, water and horseradish; pour over meat. Cover and cook
over low heat for 1 1/2 hours.
Serves 4
America Cooks -1967
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