Short Ribs and Spaghetti by franciepad

[BakerAunt]

Short Ribs and Spaghetti
Submitted by franciepad on March 22, 2005 at 6:18 pm

I've been making this for years. It's one of my family's favorite dishes. I usually double the amount of sauce. Don't know why I started serving it over spaghetti - just sounded like a good idea at the time - and it was!

To make this "carb friendly" - I used Hellman's Carb Options Ketchup, Whey-Low Brown Sugar and whole wheat pasta. It's soooo good! I defy anyone to tell the difference from the original.

3 lbs. boneless short ribs cut into 3" pieces
1 1/2 teaspoon salt (1 1/2 to 2)
1/2 cup minced 0nions
1/2 cup ketchup
1/2 cup water
1/4 cup wine vinegar
1 Tbsp. brown sugar
1 Tbsp. Worcestershire Sauce
1 teaspoon Paprika
1 teaspoon dry (or prepared) mustard

In pressure cooker, brown ribs on all sides, sprinkling with salt. Drain off most of the fat. Combine onions and the rest of the ingredients; pour over meat. Cook, under pressure, for 25 to 30 minutes or as manufacturer directs. Reduce pressure immediately.

If you need to, thicken sauce with a little cornstarch and water - I usually do this. Makes 4 servings.
Serve over spaghetti

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