| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Beef, Main dish, Camping |
4 |
Servings |
INGREDIENTS
| 3 |
lb |
Beef short ribs |
| 1/3 |
c |
Flour |
| 1 |
ts |
Salt |
| 3/4 |
ts |
Black pepper |
| 2 |
tb |
Vegetable shortening |
| 1 |
c |
Onions; sliced |
| 1 |
cl |
Garlic; minced or pressed |
| 1 |
c |
Hot water |
| 1 |
|
Bay leaf |
| 2 |
tb |
Brown sugar; packed |
| 1/4 |
c |
Vinegar |
| 2 |
tb |
Soy sauce |
| 1 |
|
Green pepper;cut into rings |
|
|
Flour |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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