| | Directions | | Step 1 Wash the short ribs and pat them dry with paper towels. Dredge the ribs in flour and place in a hot skillet with some oil. Brown the ribs on all sides. Step 2 Place the short ribs, 8 cups of water, onions, green pepper, celery, salt, and pepper in a heavy 6-qt pot. Heat over medium-high heat until boiling. Reduce the heat to simmering and simmer until the short ribs are tender, for about 1 1/2 to 2 hours. Move the short ribs to a bowl and keep warm. |
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| Ingredients | | - |  | 4 pounds beef short ribs, sliced (across bone 1 inch thick) |
| - | | 8 cups water |
| - | | 1 1/2 cups water |
| - | | 2 onions, coarsely chopped (large) |
| - | | 3 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 |
| - | | 3/4 cup all-purpose flour |
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