Short ribs fdgn81a
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Beef short ribs |
| ⅓ | cup | Flour |
| 1 | teaspoon | Salt |
| ¾ | teaspoon | Black pepper |
| 2 | tablespoons | Vegetable shortening |
| 1 | cup | Onions; sliced |
| 1 | clove | Garlic; minced or pressed |
| 1 | cup | Hot water |
| 1 | Bay leaf | |
| 2 | tablespoons | Brown sugar; packed |
| ¼ | cup | Vinegar |
| 2 | tablespoons | Soy sauce |
| 1 | Green pepper;cut into rings | |
| Flour | ||
Directions
Wipe meat with a damp cloth. Trim off excess fat. Combine flour, salt and black pepper. Dredge meat in mixture to coat completely. Heat shortening in large skillet. Brown ribs on> all sides. Remove to a casserole with cover. Saute onions and garlic in skillet until golden. Spoon over ribs. Combine water, bay leaf, brown sugar, vinegar and soy sauce. Pour over ribs. Cover. Bake at 350 for 1¾ hours. Add green pepper rings. Cook 15 to 20 minutes longer or until meat is tender. Remove cooked ribs and vegetables to a serving platter. Skim fat off drippings. Thicken with a little flour if desired. Spoon drippings over meat and vegetables. *recipe may be halved or doubled. For 8 servings, use 1 ½ cups hot water. LISA HLAVATY FDGN81A