| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 6 | Servings | |
INGREDIENTS
| 4 | lb | Beef short ribs |
| 2 | T | Flour |
| 1 | t | Salt |
| 1/2 | t | Paprika |
| 1/8 | t | Pepper |
| 1 | Onion, sliced | |
| 1 | Tomato paste, 6 oz. | |
| 1 | c | Water |
| 1 | c | Carrots, sliced |
| 1 | c | Celery, sliced |
| 1 | Noodles, cooked 8 oz. |
INSTRUCTIONS
Trim excess fat from ribs, combine flour and seasoning. Rub into ribs using all of it. Place in 2 1/2 quart baking dish; bake at 450 degrees for 30 minutes. Spoon off fat. Lower the temperature to 325 degrees, arrange onion slices over the top, pour on tomato paste mixed with water. Cover, bake 1 1/2 hours or until ribs are tender. Last 45 minutes add carrots and celery. Skim excess fat. Serve ribs on platter. Stir noodles into vegetable and gravy drippings. Add salt to suit your taste. Serve around ribs. Randy Rigg
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Nutrition (calculated from recipe ingredients)
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Calories: 1227
Calories From Fat: 990
Total Fat: 109.8g
Cholesterol: 229.8mg
Sodium: 790.6mg
Potassium: 1144.2mg
Carbohydrates: 12.2g
Fiber: 2.6g
Sugar: 5.8g
Protein: 45.7g