| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
6 |
Servings |
INGREDIENTS
| 4 |
lb |
Beef short ribs |
| 2 |
tb |
Flour |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Paprika |
| 1/8 |
ts |
Pepper |
| 1 |
lg |
Onion, sliced |
| 1 |
cn |
Tomato paste, 6 oz. |
| 1 |
c |
Water |
| 1 |
c |
Carrots, sliced |
| 1 |
c |
Celery, sliced |
| 1 |
pk |
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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