Short Ribs in Gravy
Yield
servingsPrep
15 minCook
120 minReady
135 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
beef, short ribs
sliced across bone, 1 inch thick |
|
| 8 | cups |
water
|
|
| 1 ½ | cups |
water
|
|
| 2 | large |
onions
coarsely chopped |
|
| 3 | each |
green bell peppers
cored, seeded and coarsely chopped |
|
| 4 | stalks |
celery
coarsely chopped |
*
|
| 1 | tablespoon |
salt
|
|
| 1 | teaspoon |
salt
|
|
| 1 | tablespoon |
black pepper
freshly ground |
|
| ¾ | cup |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
beef, short ribs
sliced across bone, 1 inch thick |
|
| 1.9 | l |
water
|
|
| 355 | ml |
water
|
|
| 2 | large |
onions
coarsely chopped |
|
| 3 | each |
green bell peppers
cored, seeded and coarsely chopped |
|
| 4 | stalks |
celery
coarsely chopped |
*
|
| 15 | ml |
salt
|
|
| 5 | ml |
salt
|
|
| 15 | ml |
black pepper
freshly ground |
|
| 177 | ml |
all-purpose flour
|
|
Directions
1) Wash the short ribs and pat them dry with paper towels.
Place the short 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 to 2 hours.
Remove the short ribs to a bowl and keep warm.
