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The Quilt Inn Country Cookbook
Aliske Webb
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/2 cup green onion, chopped
/2 cup fresh parsley, chopped
cups rice, uncooked
tsp. salt
/2 tsp. fresh ground pepper
/4 cup vegetable oil (We know that vegetable oil comes from vegetables and
olive oil from olives. So where does baby oil come from?)
Brown ribs in oil in large deep skillet. Remove and drain well on paper towels.
Reserve drippings in pan and saute onion, green pepper and green onion for 2
minutes. Return ribs to pan. Add remaining ingredients and water to cover. Cover and
simmer for 1 hour or until ribs are tender and rice is cooked. Try these with a light
Gewurtraminer wine.
Mediterranean Short Ribs
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lbs. beef shortribs
/4 cup olive oil
large can plum tomatoes, drained and chopped
onion, sliced
/2 cup dry red wine
/2 cup beef stock
cloves garlic, minced
tsp. fresh parsley, chopped
tsp. fresh rosemary, chopped
/2 tsp. ground cinnamon
tsp. fresh ground pepper
Preheat oven to 350F. Mix tomatoes, stock, garlic, parsley, rosemary and
cinnamon together in a bowl. Set aside.
Brown short ribs in olive oil over medium heat. Place in roasting pan and
sprinkle with pepper. Saute onion in shortrib browning until tender. Add to shortribs.
Add wine to skillet and bring to a boil, deglazing pan. Add liquid browning to shortribs.
Pour tomato mixture over shortribs and mix well. Cover and bake for 2 1/2
hours. Uncover pan and cook another 20 minutes to reduce liquid. Skim off any
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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