German-Style Ribs
By: Anonymous
Published: Tuesday, December 15, 2009 - 2:19pm

Ingredients




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

Preparation

1 In a soup pot, brown the short ribs in the oil over medium-high heat for 6 to 8 minutes; drain. 2 Add the remaining ingredients except the crumbled bread and bring to a boil. Reduce the heat to medium-low, cover, and cook for 1 1/2 to 2 hours, or until done to desired tenderness, stirring occasionally. 3 Stir in the crumbled bread and serve. 4 This recipe yields 4 servings. 5 Comments: Serve with warm egg noodles or additional pumpernickel bread on the side.