"Short Ribs" ala Warnstedt

by Bill Warnstedt
(Chicago, Illinois,USA)

This recipe comes from northeast Germany (now Russia) Aus Prussian. Probably brought over by the family in the 1800's via Hamburg. It's a tasty, winter beef dish best served with "creamed spinach", or beets, noodles, spaetzel, or mashed potatoes.A good German "red" or white wine goes well to wash it down! Strudel and ice cream, vanilla for dessert with coffee.

Prep Time: 10 minutes
Cook Time: 90 minutes

4 lbs. Choice "Beef Short Ribs"(bone in, 1" wide)
8 tbls Butter, or Margarine
1/4cup Flour, standard baking.
1 tsp Salt
1 tsp Pepper
2 tlbs Brown sugar, dark
2 Med Onion, yellow, chopped
1/2cup Grn. Pepper (optional for taste)
1/2cup Catsup
2 cup Beef bouillion (or stock)
1 tsp Mustard, dry
1/2cup Red Wine (sweet if available)
1 tsp Basil(flakes)
8 oz. Mushrooms, fresh, @sliced in half.

Mix flour, salt, and pepper on plate. Place butter in skillet, heat. Dredge ribs in mixture and brown on all sides(don't burn them)and set aside. Add onions and green pepper to skillet and cook until tender (don't burn):set aside. Combine and mix rest of ingredients in bowl, add ribs, onions, green pepper, mushrooms, and contents of bowl into casserole (cover). Place in 350 degree oven (middle) for 1-1/2 hours. I always check to make sure the ribs have enough liquid covering them while cooking (and for ample gravy over over potatoes or spaetzel), and for tenderness. You can use this recipe for preparing Ox Tails, or a small Pot Roast