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Short Ribs Fdgn81a Recipe

	Category	Beef Recipes
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	Ratings	0

Ingredients And Procedures

3 lb Beef short ribs 1 c Hot water

1/3 c Flour 1 Bay leaf

1 ts Salt 2 tb Brown sugar; packed

3/4 ts Black pepper 1/4 c Vinegar

2 tb Vegetable shortening 2 tb Soy sauce

1 c Onions; sliced 1 Green pepper;cut

into rings 1 cl Garlic; minced or pressed Flour

Wipe meat with a damp cloth. Trim off excess fat. Combine flour, salt and black pepper. Dredge meat in mixture to coat completely. Heat shortening in large skillet. Brown ribs on> all sides. Remove to a casserole with cover. Saute onions and garlic in skillet until golden. Spoon over ribs. Combine water, bay leaf, brown sugar, vinegar and soy sauce. Pour over ribs. Cover. Bake at 350 for 1 3/4 hours. Add green pepper rings. Cook 15 to 20 minutes longer or until meat is tender. Remove cooked ribs and vegetables to a serving platter. Skim fat off drippings. Thicken with a little flour if desired. Spoon drippings over meat and vegetables. *recipe may be halved or doubled. For 8 servings, use 1 1/2 cups hot water. LISA HLAVATY FDGN81A -----

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<h1>Short Ribs Fdgn81a</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>3 lb Beef short ribs 1 c Hot water <P>1/3 c Flour 1 Bay leaf <P>1 ts Salt 2 tb Brown sugar; packed <P>3/4 ts Black pepper 1/4 c Vinegar <P>2 tb Vegetable shortening 2 tb Soy sauce <P>1 c Onions; sliced 1 Green pepper;cut <P>into rings 1 cl Garlic; minced or pressed Flour <P>Wipe meat with a damp cloth. Trim off excess fat. Combine flour, salt and black pepper. Dredge meat in mixture to coat completely. Heat shortening in large skillet. Brown ribs on> all sides. Remove to a casserole with cover. Saute onions and garlic in skillet until golden. Spoon over ribs. Combine water, bay leaf, brown sugar, vinegar and soy sauce. Pour over ribs. Cover. Bake at 350 for 1 3/4 hours. Add green pepper rings. Cook 15 to 20 minutes longer or until meat is tender. Remove cooked ribs and vegetables to a serving platter. Skim fat off drippings. Thicken with a little flour if desired. Spoon drippings over meat and vegetables. *recipe may be halved or doubled. For 8 servings, use 1 1/2 cups hot water. LISA HLAVATY FDGN81A ----- <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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