On 1/19/2017 2:02 PM, koko wrote:
> On Thu, 19 Jan 2017 12:51:08 -0500, jmcquown >
> wrote:
>
>> The bourbon short rib stew recipe caught my eye because beef short ribs
>> had been mentioned here on RFC years ago. I think it was Nancy Young
>> who mentioned a good short rib recipe, I'd have to look it up. (It did
>> not involve bourbon.) I'd never cooked beef short ribs.
> snippage
>>
>> Jill
>
> Here's Nancy's recipe. This is my go to recipe for short ribs. It's so
> good I rarely make them any other way.
>
> @@@@@ Now You're Cooking! Export Format
>
> Hungarian Short Ribs
>
> meats
>
> 4 pounds beef short ribs
> 2 medium onions, sliced
> 1 15 ounce can tomato sauce
> 2 cups water
> 1/4 cup packed brown sugar
> 1/4 cup vinegar
> 1 1/2 teaspoons salt
> 1 1/2 teaspoons dry mustard
> 1 1/2 teaspoons worchestershire sauce
> 1/4 teaspoon paprika
> 6 ounces medium noodles
>
> Cut ribs into serving size pieces; trim excess fat.
> In Dutch oven, brown ribs on all sides. Add onions. Blend
> together tomato sauce, ONE cup of the water, brown sugar,
> vinegar, etc etc through the paprika; pour over meat. Cover and
> simmer until meat is almost tender, about 2 hours.
>
> Skim off fat. Stir in noodles and remaining 1 cup water.
> Cover and cook, stirring occasionally, till noodles are tender,
> 20 to 25 minutes more.
>
> Notes: nancy young rfc
>
>
> ** Exported from Now You're Cooking! v5.91 **
>
> koko
>
> --
Thank you, koko! I'm adding beef short ribs to my shopping list. I'd
much rather make Nancy's recipe than one involving bourbon. <G>

Jill