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Short Ribs and Sauerkraut (M, TNT)
3 lbs. beef short ribs, cut in 1" squares
Season ribs with salt and pepper.
Combine kraut including liquid with remaining ingredients. Place in Dutch Oven. Place ribs, meaty side up, atop the kraut.
Bake covered in moderate oven 350°F for 2-1/2 to 3-1/2 hours or until ribs are done, basting several times during the last hour.
Poster's Notes:
Posted by Omi Cantor
Nutritional Info Per Serving: N/A
2 teaspoons salt
1/4 teaspoon peppercorns
2 tablespoons paprika
1 tablespoon celery seed
1 onion chopped
3-1/2 cups sauerkraut
2 medium carrots, chopped
1-1/2 cups tomato juice
2 tablespoons brown sugar
1 teaspoon caraway seed
1 apple; tart, unpared, chopped
Dr. Bruce Gordon gave this recipe to me explaining that this was a dish that was traditional in Baltimore and always served for Thanksgiving. It was the sensation at my Thanksgiving dinner table. This was served Thanksgiving 2000.