Short ribs in gravy
8 Servings
Ingredients
| Quantity | 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 | Green bell peppers; cored seeded and coarsely choppe | |
| 4 | Celery; coarsely chopped | |
| 1 | tablespoon | Salt |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Black pepper; freshly ground |
| ¾ | cup | All-purpose flour |
Directions
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.