Italian Style Short Ribs
|Short ribs||3 Pound, cut into 2 inch pieces|
|Seasoned flour||3 Ounce|
|Vegetable oil||2 Tablespoon|
|Chopped celery||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Water/Beer||1 Cup (16 tbs)|
|Canned tomatoes||14 1⁄2 Ounce, cut into small pieces (1 3/4 Cup)|
|Salt||1 1⁄2 Teaspoon|
|Italian seasoning||1 Teaspoon|
|Lemon pepper seasoning||1⁄4 Teaspoon|
|Medium egg noodles||8 Ounce, uncooked (4 1/2 Cup)|
|Chopped parsley||1 Tablespoon|
Dredge short ribs With seasoned flour.
Brown well in oil in dutch oven.
Remove ribs and discard fat, reserving 2 tablespoons.
Add celery, onion and garlic to reserved 2 tablespoons fat and saute 2 minutes.
Add beer or water and stir to scrape brown particles loose.
Add tomatoes with liquid, salt and seasonings.
Return ribs to pan.
Cover and simmer 1 1/2 hours, or until ribs are tender.
Cook noodles according to package directions; drain.
Toss with butter and parsley; Serve with short ribs and gravy.