Beef Short - Rib Soup
By: Anonymous
Published: Monday, November 30, 2009 - 5:33pm

Ingredients




2 lbs. beef chuck short ribs, 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
2 med. potatoes, diced
3 med. carrots, diagonally sliced into bite-size pieces
1 lg. can tomatoes
1 (4 oz.) bottle horseradish

Preparation

1 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. 2 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.