Cover meat with cold water in large kettle. Bring to a boil and skim foam. Add salt, pepper and bay leaves. Add carrots, celery and onions. Cook at least 2 1/2 - 3 hours until meat is tender. Remove short ribs and cut off meat. Discard bones and fat. Remove bay leaves. Add Worcestershire and tomatoes. Simmer for 1/2 hour longer and serve.
By Robin from Washington, IA
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