Recipe: Short Ribs with Stewed Tomatoes

SHORT RIBS WITH STEWED TOMATOES

4 lb beef rib short ribs
2 tbsp cooking fat
salt and ground pepper (to taste)
1/2 cup chopped onion
1/4 cup chopped green bell pepper
2 cans (1 lb each) stewed tomatoes
1 tsp chili powder (or to taste)
hot fluffy rice or cooked noodles (to serve)

In a Dutch oven, or large pan with tight-fitting cover, brown meat on all sides in fat. Season with salt and pepper and remove from pan. Pour off fat drippings.

Cook onion in drippings remaining in pan until soft but not browned; stir often.

Add green pepper, tomatoes, and chili powder. If desired, break up large tomato chunks with potato masher or fork. Return meat to pan.

Cover tightly and simmer for 1 1/2 to 2 hours, or until done. (Or cook in a 325 degree F oven for same amount of time.) Turn meat once to cook it evenly throughout.

Taste sauce and correct seasoning, if necessary, with salt and pepper.

Skim any excess fat from sauce. Serve meat and sauce over rice or noodles.

Servings: 4
Source: The More Beef for Your Money Cookbook by Mary Dunham