Flanken or deviled short ribs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Meaty Short Ribs or Flanken (plate) |
| ¼ | cup | All-Purpose Flour |
| 1 | teaspoon | Dry Mustard |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1 | large | Onion; sliced |
| ¼ | cup | White Vinegar |
Directions
FLANKEN OR DEVILED SHORT RIBS
Have the butcher cut the meat into serving portions. Cut off excess fat, and melt it in a heavy saucepan. Mix flour, mustard, salt and pepper. Roll the pieces of meat in this. Brown the meat well in the fat over medium-high heat. Add onion and brown slightly. Add vinegar, cover the pan, and cook over very low heat about 2 hours, until the meat is tender. Skim off any excess fat. A 2 or 3 quart saucepan may be used for this. From: The Original Jewish Cookbook by Mildred G.
Bellin Transcribed By: S. Lefkowitz