Braised Short Ribs
|Beef short ribs||3 Pound|
|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)|
|Beef gravy base||2 Teaspoon|
Cut ribs into serving pieces; brown, without added fat, on all sides in heavy skillet for about 10 to 15 minutes.
Season with small amount of salt.
Transfer to 3-quart casserole.
Bake, covered, at 325 degrees for 1 hour.
Combine rice, onion, celery, 2 tablespoons salt and green pepper with pan drippings in skillet; mix well.
Cook until rice is lightly browned.
Remove ribs from casserole; pour off fat.
Spread rice mixture in casserole; top with ribs.
Combine 2 1/4 cups water, gravy base, Worcestershire sauce, thyme and pepper in small saucepan; bring to a boil.
Pour over ribs.
Bake, covered, for 1 hour longer.