Title: Short Ribs in Gravy
Categories: Beef
Yield: 8 Servings
| 4 | lb | Beef short ribs; sliced slice across bone 1-inch t |
| 8 | c | Water |
| 1 1/2 | c | Water |
| 2 | lg | Onions; coarsely chopped |
| 3 | | Green bell peppers; cored seeded and coarsely choppe |
| 4 | | Celery; coarsely chopped |
| 1 | tb | Salt |
| 1 | ts | Salt |
| 1 | tb | Black pepper; freshly ground |
| 3/4 | c | 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 1 1/2 t 2 hours. Remove the
short ribs to a bowl and keep warm.