Beef Short - Rib Soup
- 2 pounds chuck short ribs beef, cut into 2-inch pieces
- 8 cups water
- 1 cup chopped onion
- 1/4 cup dry sherry optional
- 4 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 teaspoon msg
- potatoes 2 med., diced
- carrots 3 med., diagonally sliced into bite-size pieces
- 1 can tomatoes
- 4 ounces horseradish
- About 3 hours before serving: In 6-quart Dutch oven or saucepot over high heat, heat short ribs and water to boiling. With spoon, skim off foam. Add onion, sherry, salt, pepper, MSG; heat to boiling.
- Reduce heat to low; cover and simmer 1 1/ 2hours. Add potatoes, carrots and cabbage; over high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until meat and vegetables are tender. Add tomatoes and heat through. Serve soup and let persons dip meat in horseradish. Serves 6.
beef, water, onion, sherry optional, salt, pepper, potatoes, carrots, tomatoes, horseradish
Taken from www.yummly.com/recipe/Beef-Short---Rib-Soup-1647943 (may not work)