Recipe: Short Ribs Supreme (baked with onions and potatoes, 1960's)

SHORT RIBS SUPREME

"A meal-in-one dish of tender, well- flavored beef short ribs, onions, potatoes, and Italian green beans."

2 tablespoons flour
1 teaspoon salt
3 pounds short ribs of beef, cut into serving pieces
1/2 cup coarsely chopped onions
1/8 teaspoon ground black pepper
2 bay leaves
Pinch of thyme
2 tablespoons chopped fresh parsley
3 tablespoons frozen concentrated grape juice
1 beef bouillon cube
1 cup boiling water
8 small fresh or canned white onions
8 small uncooked potatoes
1 (9 ounce) package frozen Italian green beans

Combine flour and salt. Roll short rib pieces in flour mixture. Brown meat in ungreased skillet over low heat.

When meat is well browned, place in 2-quart casserole or Dutch oven with a tight-fitting cover. Add onions, pepper, bay leaves, thyme, parsley, and concentrated grape juice. Dissolve bouillon cube in the boiling water and pour into casserole.

Cover and bake in slow oven (325 degrees F) about 2 1/2 hours, or until meat is tender, adding hot water occasionally to prevent meat from sticking to pan.

Remove meat and skim fat from drippings. Return meat to the casserole or pan and add onions and potatoes. Return to oven and cook until vegetables are tender.

Cook Italian green beans as directed on package. Season to taste. Add butter, if desired.

Arrange short ribs on serving platter surrounded with vegetables.

MAKE-AHEAD HINT:
Cook meat with seasonings 2 1/2 hours as directed. Cool and refrigerate. Bring meat to room temperature and finish recipe at meal preparation time.

TO MAKE IN AN ELECTRIC SKILLET:
Recipe can also be made in electric skillet. Brown meat at high setting. Reduce heat to simmer and cook meat with other ingredients as desired.

Makes 4 to 6 servings
Source: Frozen Foods Cookbook by General Foods Kitchens, 1961