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Recipe: Superior Short Ribs (1957)

Main Dishes - Beef and Other Meats
SUPERIOR SHORT RIBS

3 pounds short ribs, cut into 2-inch lengths
1 to 2 tablespoon olive oil
3 cloves garlic, crushed
1 large onion, sliced
1 cup beef or chicken stock
1 cup tomato sauce
1/2 cup vinegar
1 teaspoon Hungarian paprika
1/2 teaspoon powdered chile, hot or extra hot
1/2 teaspoon dry mustard
1/2 teaspoon salt
grating of coarse black pepper

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.

Source: Ann Macgregor's Cookbook for Frozen Foods by Charlotte Adams (1957)
MsgID: 016465
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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