Marco polo short ribs

Yield: 5 Servings

Measure Ingredient
4 pounds Beef short ribs
1 Large tomato -- chopped
1 cup Beef bouillon
¼ cup Burgundy wine
1 tablespoon Minced onions
2 tablespoons Horseradish
1 teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Ground ginger
2 tablespoons Cornstarch
Date:

In large skillet or slow-cooking pot with browning unit, brown short ribs; drain off fat. In slow-cooking pot, combine meat with remaining ingredients except cornstarch. Cover and cook on low for 6 to 8 hours.

Turn control to high. Remove meat from pot. Skim excess fat off top of meat broth. Dissolve cornstarch in small amount of cold water; stir into meat juices in pot. Cook on high for 15 to 20 minutes or until slightly thickened. Serve over meat.

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