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Pharonise Short Ribs

 

short ribs, about 3 pounds, cut in 6 pieces 
flour
bay leaf
6 whole cloves
1 clove garlic, minced
1 small green pepper, chopped 
1/2 cup chopped celery 
1 tablespoon salt 
1/4 teaspoon pepper
1 can tomato sauce (8 ounces) or 1 can (14.5 ounces) diced tomatoes
1 cup water or beef broth 
2 slices lemon
PREPARATION:

Sprinkle ribs with flour; brown in a lightly oiled heavy Dutch oven or stock pot on all sides. Pour off excess fat. Add remaining ingredients. Cover and simmer for about 2 to 2 1/2 hours, or until ribs are tender. Sponsored Links
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Check occasionally and add more water if necessary. Serves 4 to 6.