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LET'S HAVE SOME RIBS

© Vaudie E. Harrison

When most of us think of ribs, the first thing that comes to mind is, usually, pork ribs--either as a rack of ribs, or the more meaty "country style" pork ribs that can be found in most supermarkets today.

However, don't make the mistake of overlooking the easily obtained beef ribs. These are usually found in the market under the name of "short ribs" or some other similar name. You will find, in most areas of the country, that these ribs are more economically priced and as a result are often thought of as a lesser cut of meat and not worth the trouble.

Nothing could be further from the truth. Properly prepared, these ribs can be just as favorable and desirable as any other type of rib. If you desire, feel free to use your favorite recipe for pork ribs and you will find that, cooked this way, they will be very good eating.

You will find, however, that using a recipe that is designed for the different flavor and texture of the beef, that they will be even more flavorable and will soon become a favorite of your family.

I'll give you two different ways to prepare these "short ribs"--try them both and pick out your favorite. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

BRAISED SHORT RIBS OF BEEF

3 Pounds of Beef Short Ribs (Cut into about 3" pieces)

Flour (As needed)

Salt and Pepper (To Taste)

2 Tablespoons of Fat (Or Shortening)

1 Cup of Beef Stock (Or Water)

2 Medium Carrots (Diced)

1/2 Small Rutabaga (Diced)

4 Small Onions (Sliced or Chopped)

1/2 Pound of Green Beans (Cut into bite size pieces)

Chopped Fresh Parsley (To Taste)

Dredge the Ribs in the Flour. Season to taste. Brown on all sides in a Dutch Oven or large Kettle in the Fat Add the Beef Stock (or water) and bake in a slow oven (approx. 300F) for 2 to 3 hours, or until the meat is very tender. Baste frequently with the liquid in the pan. About one hour before the meat is done, add the vegetables and continue to bake. When the meat and vegetables are tender, put the meat on a hot platter and surround with the vegetables. Sprinkle with the fresh Parsley and serve. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

SHORT RIBS, BAYOU STYLE

3 Pounds of Short Ribs (Cut into 6 Pieces)

Flour (As Needed)

2 Bay Leaves

8 Whole Cloves

1 Large Clove of Garlic (Minced)

1/2 Green Bell Pepper (Chopped)(More if Desired)

1/4 Cup of Chopped Celery Leaves

1 Tablespoon of Salt

1/4 teaspoon of Black Pepper

1 Can of Tomato Sauce (8 ounce can)

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