A very popular "stick to the ribs" kind of recipe. Updated by home economists at the Tabasco Test Kitchens.

2 to 3 lbs. short ribs
1 (10 1/2 oz.) can condensed onion soup
1 (4 oz.) can mushrooms
1 c. beef bouillon
1/2 tsp. salt
1/2 to 1 tsp. Tabasco pepper sauce
Hot cooked rice

Brown short ribs in Dutch oven. Combine remaining ingredients except rice, plus 1/2 cup water. Pour over ribs. Cover and simmer about 2 1/2 hours. Serve with hot cooked rice. Makes 4 servings.