Yield: 8 Servings
Measure | Ingredient |
---|---|
4 pounds | Beef short ribs; sliced slice across bone 1-inch t |
8 cups | Water |
1½ cup | Water |
2 larges | Onions; coarsely chopped |
3 \N | Green bell peppers; cored seeded and coarsely choppe |
4 \N | Celery; coarsely chopped |
1 tablespoon | Salt |
1 teaspoon | Salt |
1 tablespoon | Black pepper; freshly ground |
¾ cup | All-purpose flour |
Recipe by: Sylvia Woods Preparation Time: 3:00 1) Wash the short ribs and pat them dry with paper towels. Place the shor ribs, 8 cups of water, onions, green peppers, celery, salt, and pepper in a heavy 6-quart pot. Heat over medium-high heat until boiling. Reduce the heat to simmering and simmer until the short ribs are tender, about 1½ t 2 hours. Remove the short ribs to a bowl and keep warm.