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Macaroni and Short Ribs Recipe
|Beef short ribs||2 Pound|
|Vegetable oil||1 Tablespoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Catsup||1⁄3 Cup (5.33 tbs)|
|Carrots||2 , cut in 1/2-inch slices|
|Turnip||1 , peeled and diced|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Uncooked elbow macaroni||8 Ounce (2 Cups)|
Calories 1179 Calories from Fat 787
% Daily Value*
Total Fat 87 g134.5%
Saturated Fat 36.4 g181.9%
Trans Fat 0 g
Cholesterol 172 mg
Sodium 863.6 mg36%
Total Carbohydrates 55 g18.4%
Dietary Fiber 4.8 g19.2%
Sugars 10.2 g
Protein 40 g80.9%
Vitamin A 120.6% Vitamin C 23.7%
Calcium 7% Iron 23.2%
*Based on a 2000 Calorie diet
Brown in oil in large skillet over medium heat until crusty and brown.
Add water, catsup, salt, pepper and oregano.
Cover and simmer slowly 1 hour.
Add vegetables and continue simmering 1 hour longer.
Cook macaroni according to package directions; drain.
Arrange macaroni on large platter, heaping high in center.
Place short ribs at either end.
Top with sauce.
Sprinkle with paprika.