Po-Man'S Ribs And Rice
Tender short ribs simmer in a savory onion-mushroom sauce with a hint of Tabasco, served over fluffy hot rice for a comforting, flavorful meal perfect for family dinners.
Ingredients
Instructions
- Brown the short ribs in the oven.
- Combine the condensed onion soup, mushrooms, beef bouillon, salt, Tabasco sauce, and 1/2 cup water in a pot.
- Pour the mixture over the browned ribs.
- Cover and simmer for about 2 1/2 hours.
- Serve the ribs with hot cooked rice.
Tips & Substitutions
For optimal flavor, consider marinating the short ribs overnight in a mixture of onion soup and Tabasco sauce. If you prefer a milder dish, reduce the Tabasco sauce to 1/2 tsp. You can also substitute the beef bouillon with vegetable broth for a lighter version. To enhance the dish further, add fresh herbs like thyme or rosemary during the simmering process for additional depth.
Serving Suggestions
Serve the ribs over a bed of hot cooked rice to soak up the delicious sauce. This dish pairs beautifully with steamed green vegetables or a crisp salad for a complete meal. For a comforting touch, consider serving with warm, crusty bread to help scoop up the savory juices.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the ribs in a saucepan over low heat, adding a splash of water or broth to maintain moisture. You can also microwave in short intervals, covering with a damp paper towel to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Po-Man'S Ribs And Rice contains roughly 500 calories, with 28g protein, 52g carbohydrates, and 21g fat. It is an excellent source of vitamin D (132% of the Daily Value), protein (57% of the Daily Value), and iron (27% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1403mg per serving (61% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this recipe?
Yes, you can use other cuts like chuck roast or brisket, but keep in mind that cooking times may vary. Ensure the meat is well-marbled for tenderness, and adjust the cooking time based on the thickness of the meat, aiming for a fall-off-the-bone texture.
Is it possible to make this dish in a slow cooker?
Absolutely! To adapt this recipe for a slow cooker, brown the ribs first, then place them in the slow cooker with the soup mixture. Cook on low for 6-8 hours or on high for 4-5 hours until the meat is tender and flavors meld beautifully.
What can I do if I don't have condensed onion soup?
If you don't have condensed onion soup, you can make a substitute by sautéing chopped onions and garlic in butter, then adding beef broth and a splash of soy sauce for flavor. This homemade mix will mimic the richness of the soup and enhance the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).