My all time favorite meal as a kid. This recipe was actually
related to the family from our Aunt Orpha. The sauce gives theres ribs a
very unique flavor.
In the past I found I don’t get much sauce out of it so I double the
amount of the engrediants that go into the sauce. The ribs are good, but
the sauce great!
Ingredients
| 3 | lbs | Beef Short Ribs |
| 2 | med | Onions sliced |
| 1 | cup | Ketchup |
| 1 | cup | Water |
| 4 1/2 | tsp | Powdered Mustard |
| few | drops | Tobasco Sauce or other hot sauce |
| 1 | Tbs | Vinegar |
| 1 | Tbs | Worcestershire |
| 4 1/2 | tsp | Horseradish |
| 1 | Tbs | Sugar |
| 1/4 | tsp | Salt |
Steps
Two days ahead - Blend all ingredients and pour over short rib pieces, coating each piece well. Refrigerate overnight.
One day ahead - Place ribs with mixture in large skillet or 4 quart dutch oven. Simmer, covered 1 1/2 hours or until tender. Cool, then refrigerate.
About 20 or 30 minutes before dinner - Skim fat from mixture. Reheat to simmering. Then drop parsley dumplings on to bubbling stew. cook covered 15 to 20 minutes. Garnish with snipped parsley, if desired.
Dumplings - In medium bowl, sift 2 cups flour, 4 tsp baking powder and 1 tsp salt. With pastry blender or 2 knives, cut in 1 tblsp shortening until well blended. Then stir in 1/4 cop snipped parsley. Add 1 cup milk all at once, stirring quickly to make soft, sticky dough. Drop by heaping tablespoonfuls onto top of bubbling stew. Sometimes if Aunt Orpha was lazy or in a hurry, she would make the dumplings with Bisquick