20151123_175211This recipe is a dish I had growing up but have not had in many years.  It is from my grandmother Leona Benda who passed away in 1984.  My mother found the recipe and emailed it to me so I just had to make it.  This was like eating a piece of my childhood.  It is very simple but so so good.


6 lbs Of Bone In Short Ribs
2 Stalks Of Celery Cut Into Approximately 2 Inch Pieces
2 Large Onions Into Chunks
4 Carrots Cut Into Approximately 2 Inch Pieces
2 Medium Potatoes Cut Into Approximately 2 Inch Pieces
2 Can Of Beef Broth
4 Cloves Of Garlic Chopped
1 Tbs Paprika
1 Bag Of Frozen Peas


In large pot or dutch oven brown the short ribs in a small amount of oil with salt 
and pepper.  Add beef broth and garlic, you may need to add some water so the ribs
are covered.  Bring to a boil and lower to a simmer.  Simmer ribs for approximately
2 hours.  At this point you need to get the grease out of the broth.  Use a gravy
separator to get the grease out.  Put the broth back in the pot.  Add onions, 
celery, potatoes, and carrots.  In addition add the paprika and salt/pepper as
desired.  Bring back to a boil and lower to a simmer until vegetables are soft,
approximately 1 hour.  Cook the peas as desired in a microwave or pot.  Serve ribs
vegetables and peas on plate.    

When I was very young my mother told me I called this Blop In A Pot.  Cheers !!

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