Total Time
3hrs 15mins
Prep 15 mins
Cook 3 hrs

Long, slow simmering yields a succulently tender meat. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

  • 3 lbs beef short ribs
  • salt and pepper, to taste
  • 1 garlic clove, peeled and cut
  • water, boiling
  • 1 large onion, peeled and sliced
  • 2 cups cooked tomatoes (canned is fine)
  • 1 teaspoon paprika

Directions

  1. Season meat with salt and pepper; rub lightly with cut clove of garlic and barely cover with boiling water.
  2. Add onion, cover and simmer for 2 hours.
  3. Add tomatoes and paprika; simmer uncovered for an additional hour.

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