Short Ribs Pot Roast
|Short ribs||4 Pound|
|Corn oil||1⁄4 Cup (4 tbs)|
|Onion||1 Large, chopped|
|Barley||1⁄4 Cup (4 tbs), soaked in water to cover for 1 hour|
|Garlic||2 Clove (10 gm), chopped|
|Water||5 Cup (80 tbs)|
|Potatoes||1 Pound, peeled and cubed|
|Canned lima beans||1 Pound (1 can)|
In a medium casserole brown the ribs in the heated oil.
Add the onion and saute until translucent.
Stir in the barley, garlic, salt, peppercorns, ginger and water.
Cover and cook for about twenty minutes.
Adjust the seasoning.
Add more water if there is not enough liquid.
Add the potatoes and simmer for one hour longer.
Add the lima beans and continue cooking until the meat is tender.