Yield: 8 Servings
|4 pounds||Beef short ribs; sliced slice across bone 1-inch t|
|2 larges||Onions; coarsely chopped|
|3 \N||Green bell peppers; cored seeded and coarsely choppe|
|4 \N||Celery; coarsely chopped|
|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.