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Barbeque Short Ribs
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This is a hearty yet simple to prepare recipe that was passed down by my mother years ago. It has always been a favorite in our family and I like it because I can double the recipe, freeze part of it, and have something quick to defrost when necessary

Serves: 4 - 5

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Ashkenazi Meat Entree

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3 - 4 pounds lean beef short ribs
1 cup Heinz ketchup
1 cup water
1 TBSP. vinegar
1 TBSP. Worcestershire sauce
1 TBSP. white horseradish
1 TBSP sugar
1 tsp dry mustard
1 tsp salt
1/4 tsp pepper
1 bay leaf
2 medium onions, sliced


  1. Cut short ribs into pieces about 2 ½ inches long. Put into a 4-5 quart dutch oven. Mix together rest of ingredient ** except onions and pour over ribs. Cover pan and simmer about 2 ½ hours until meat becomes tender-firm. Skim fat from surface. Add onions, cover and continue to cook about 30 more minutes or until meat is very tender.
  2. ** In order to freeze in two separate dinners, double sauce ingredients

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