Mr. Food: Fall-off-the-Bone Short Ribs

What You’ll Need

2 tablespoons vegetable oil
3 1/2 to 4 pounds beef short ribs
1 (10-3/4-ounce) can condensed onion soup
1 cup water
1 tablespoon lemon juice
1/4 teaspoon ground cloves
1/2 teaspoon black pepper
1 slice pumpernickel bread, crumbled

What to Do

In a soup pot over medium-high heat, heat oil until hot. Brown short ribs 6 to 8 minutes; drain.
Add remaining ingredients except bread and bring to a boil. Reduce heat to medium-low, cover, and cook 1-1/2 to 2 hours, or until ribs are fork-tender, stirring occasionally.
Stir in crumbled pumpernickel and serve.

Test Kitchen Tip
If you’re wondering, “Hmm, what do pumpernickel bread crumbs add to this?” Well, you’ll be pleasantly surprised to know, they add a rich nutty flavor that takes this recipe to the next level!


Get the latest local and national headlines straight to your email for free: Sign up here.