Pasadena Star News/Wednesday, April 28, 2004

Country Short Ribs of Beef
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A 307 N/A 11gm 34mg 45gm 7gm 22mg


INGREDIENTS:
6 meaty short ribs of beef (at least 4 inches wide and 3 inches thick) salt and black pepper to taste 12 small onions, scored on the root ends
10 small red potatoes, peeled 1 (16-ounce) can whole tomatoes, undrained beef broth, if necessary



1 Place short ribs in a large pot with enough water to cover and season with salt and pepper. Bring to a boil and skim off any scum that comes to the surface. Reduce heat to low, cover and simmer at least 3 hours, adding more water if necessary to cover. During last hour of simmering, add onions. During last 30 minutes, add potatoes.
2 With a slotted spoon, transfer meat to a shallow 2 to 2-1/2 quart casserole, place onions and potatoes around the meat, then add tomatoes with their juices. If the juice does not fill the casserole by about three-quarters, add a little beef broth.
3 Season with salt and pepper. Bake in preheated 375-degree oven about 45 minutes, until top is slightly crusted.

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