Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Short ribs; cut into 2\" lengths |
| 1 tablespoon | Olive oil; (up to 2) |
| 3 \N | Cloves of garlic; crushed |
| 1 large | Onion; sliced |
| 1 cup | Tomato sauce |
| ½ cup | Vinegar |
| 1 teaspoon | Hungarian paprika |
| ½ teaspoon | Powdered chile; hot or extra hot, (or used crushed Pizza Pepper) |
| 1 tablespoon | Brown sugar |
| 1 cup | Beef or chicken stock |
| ½ teaspoon | Dry mustard |
| ½ teaspoon | Salt |
| \N \N | Grating of coarse black pepper |
Here's more from the Ann McGregor Cookbook for Frozen Food.
Heat the oil in a Dutch Oven or a Pressure Cooker. Brown the ribs on all sides, removing them as they finish browning. Put the garlic and onions into the remaining oil and brown them lightly.
Combine all other ingredients in a bowl. Return the meat to the pan and pour the bowl of sauce over the ribs. Cover and bring to a boil, reduce heat and simmer gently for 2 hours or until tender. Alternately, pressure cook for 35 minutes.
Serve over noodles or cool the dish quickly and package for freezing in serving size portions.
The whole dish makes 4 to 6 servings.
Posted to recipelu-digest Volume 01 Number 531 by "Eeyore" <efalt@...> on Jan 14, 1998