4 pounds beef short ribs, sliced (slice across bone 1-inch thick )
8 cups water
1 1/2 cups water
2 large onions, coarsely chopped
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 cups all-purpose flour
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.
2)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 1 1/2 to
2 hours. Remove the short ribs to a bowl and keep warm.