This vintage recipe was clipped from a newspaper and pasted onto an index card, date unknown. It’s quite stained so it must have been a favorite! I’ve typed it below along with a scanned copy.

BRAISED SHORT RIBS WITH RICE

1 1/2 lbs. beef short ribs
2 tblsp. flour
1 1/2 teasp. salt
1/8 teasp. Tabasco
1 teasp. paprika
2 tblsp. lard or meat drippings
1 cup hot water
1 large onion, sliced
1 cup rice

Have short ribs cut at market into four serving size pieces. Roll short ribs in mixture of flour, salt, Tabasco and paprika. Brown short ribs on all sides in lard or meat drippings; add water and sliced onion. Cover; simmer 2 1/2 hours, adding more water if necessary. Cook rice in boiling salted water 15 minutes, or until almost tender; drain. Combine rice with gravy from short ribs. Pile rice in greased casserole. Place short ribs on rice, bake in 350-degree oven 20 minutes. Yields 4 servings.