Short Ribs With Limas
|Beef short ribs||3 Pound|
|Salt||1 1⁄2 Teaspoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Packed brown sugar||3⁄4 Cup (12 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Vinegar||1⁄3 Cup (5.33 tbs)|
|Dry mustard||1 1⁄2 Teaspoon|
|Cold water||1⁄2 Cup (8 tbs)|
|Canned lima beans||32 Ounce|
Trim excess fat from ribs, reserving trimmings.
In Dutch oven or skillet cook reserved trimmings till 2 tablespoons fat accumulate; discard remaining trimmings.
Brown ribs on all sides in hot fat; drain off excess fat.
Sprinkle ribs with salt and pepper; add the 1 1/2 cups water, brown sugar, onion, vinegar, dry mustard, and bay leaves.
Cover; simmer till ribs are tender, about 2 hours.
Transfer ribs to serving platter; keep hot.
Discard bay leaves; spoon off fat from pan juices.
Blend the 1/4 cup cold water with cornstarch; stir into pan juices.
Cook and stir till thickened and bubbly; stir in beans.
Cover; simmer 5 to 10 minutes.
Serve with ribs.