Braised Short Ribs
|Beef short ribs||3 Pound, cut into pieces|
|Uncooked long grain rice||3⁄4 Cup (12 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs), chopped|
|Beef gravy||2 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Dried thyme||1⁄4 Teaspoon, crushed|
25 to 30 minutes, on all sides in skillet.
Season with salt.
Place in 3-quart casserole.
Cover; bake at 325° for 1 hour.
Using same skillet, combine rice and vegetables; cook till rice is lightly browned.
Remove ribs from oven after baking for 1 hour; drain.
Remove ribs from casserole.
Place rice mixture in casserole; top with ribs.
Combine remaining ingredients, 2 1/4 cups water, 2 teaspoons salt, and 1/8 teaspoon pepper in saucepan; bring to boil.
Pour over ribs.
Cover; bake 1 hour more.