In article >,
Christine Dabney > wrote:

> On Mon, 16 Jul 2007 08:31:51 -0700, sf wrote:
>
> >On Mon, 16 Jul 2007 08:53:14 -0500, Melba's Jammin'
> > wrote:
> >
> >>
> >>I'm making Nancy's Hungarian Short Ribs for tonight's dinner -- I picked
> >>up the flanken cut ribs when I was on the other side of town last
> >>Thursday.
> >
> >I'd call that a signature dish if you're making them and calling it
> >"Nancy's" recipe.... so why isn't it on the website, Nancy?
> >
> >The weather is foggy and cool today, perfect for short ribs. I know
> >what's for dinner now!
> >
> >Hungarian Short Ribs
>
> It's hot and dry here, but those ARE sounding good. And I have short
> ribs in the freezer...
>
> Christine

Forty-five minutes in the pressure cooker took care of them, Christine.
I had 6# of them, though, and it took a half hour to brown the meat, in
three batches. The broth is in the freezer right now. That's a must.
It's now out of the freezer and I lifted a layer of fat 1/2" thick and
8" in diameter from it. Oy.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007