• 3 lbs. beef short ribs, cut into serving sized pieces
• 4 potatoes, cut in half
• 8 small onions
• 1 tsp. paprika
• 2 Tbs. fresh parsley, chopped
• 2 Tbs. pimentos

Soak clay pot and its cover in water at least 15 minutes. Arrange short ribs in clay pot and season with salt and pepper to taste. Cover and place in cold oven. Turn on oven to 400°F and bake 35 minutes. Reduce oven temperature to 350°F and bake another 1 to 1-1/2 hours. Add potatoes, onions and paprika. Cover and continue to bake another hour, or until all ingredients are tender. Serve sprinkled with parsley and pimento.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 912, fat 41.5g, 42% calories from fat, cholesterol 211mg, protein 75.6g, carbohydrates 56.0g, fiber 6.1g, sugar 11.1g, sodium 150mg, diet points 21.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.7, Fruit: 0.0, Bread: 2.5, Lean meat: 0.0, Fat: 7.0, Sugar: 0.0, Very lean meat protein: 9.1

  view detailed nutritional information

The recommended wines are: Burgundy, Zinfandel, or Pinot Noir.