Today is Feb. 5, the fifth day of “I Love Beef” month. So, as you could guess . . . here is your fifth beef recipe.
Derek and I are still in Orlando. Saturday is the first full day of the American Farm Bureau Federation Young Farmers and Ranchers national conference. We are learning different ways to not only tell our story, but connect with consumers and deliver them the facts about agriculture and how it affects their pocketbooks, waistlines and lives. People believe what they hear, even if it isn’t true. It is our job to deliver the truth. So, if you have a question about your food, where it comes from and how it was produced, ask a farmer. We’ll be happy to help.
Short Ribs of Beef
From Granddaughters Inglenook Cookbook
3 lb beef short ribs
1 clove garlic
1 small onion
2 c. canned tomatoes
1 tsp. paprika
Salt and pepper
Cut short ribs into serving pieces. Rub with cut clove of garlic. Place in kettle and slice onion over top. Cover with water, cover kettle tightly and cook slowly for 2 hr. Transfer short ribs to greased baking dish, add tomatoes and seasonings, cover and cook in show oven about 1 hour or until short ribs are very tender. Remove cover for last 15 min. of cooking so that ribs will brown slightly.