These tender Fall-off-the-Bone Short Ribs get their flavor from our secret ingredient, and it’s sure to surprise you! It adds a ton of flavor that we know you’re gonna love. Wanna know what it is? A crumbled slice of Pumpernickle bread! This recipe is a hearty, stick-to-your ribs recipe (no pun intended) that is perfect anytime of the year!
What You’ll Need:
2 tablespoon 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.
Notes:
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!
Complete the meal with some Award Winning Mashed Potatoes or Noodles!
