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Short Ribs with Garbanzos
4 lb Beef rib short ribs
2 tb Cooking fat
1/2 c Onion; chopped
1 sm Green pepper; shopped
1/2 c Celery; thinly sliced
10 3/4 oz Condensed tomato soup
1/2 cn Soup can of water
1 ts Water
1 ts Worcestershire sauce
1 ts Prepared mustard
1/2 ts Paprika
15 oz Garbanzos; drained
In a Dutch oven, or large pan with tight-fitting cover, brown meat on all sides in fat. Season with salt and pepper and remove from pan. Pour off fat drippings.
Cook onion in drippings remaining in pan until soft but not browned; stir often.
Add green pepper, celery, tomato soup, water, sugar, Worcestershire sauce, mustard, and paprika; mix wel.
Return meat to pan. Cover tightly and simmer for 1 1/2 to 2 hours, or until done. (Or cook in a 325F oven for same amount of time.) Turn meat once to cook it evenly thoughout.
Add garbanzos during the last 5 minutes of cooking. Taste sauce and correct seasoning, if necessary, with salt and pepper.
Skim off any excess fat before serving.