Yield: 1 servings
Measure | Ingredient |
---|---|
4 pounds | Beef short ribs with bone |
1 tablespoon | Cooking oil |
2½ cup | Water, divided |
6 ounces | Can tomato paste |
1 cup | Ketchup |
1 each | Clove garlic, minced |
¾ cup | Packed brown sugar |
½ cup | Chopped onion |
½ cup | Vinegar |
2 tablespoons | Prepared mustard |
1½ teaspoon | Salt |
\N \N | Hot cooked noodles, optional |
In a Dutch oven, brown ribs in oil. Add 2 cups water; bring to a boil. Reduce heat; cover and simmer for 1½ hours. Drain. Combine the tomato paste, ketchup, garlic, brown sugar, onion, vinegar, mustard, salt and remaining water; mix well. Pour over ribs; bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. Serve over noodles if desired. Serves: 4-6 From: "Taste of Home" Magazine, April/May 1995
Submitted By DEBBIE CARLSON On 04-14-95