Recipe Categories
Meat 
Misc Beef
Brains, Ribs & Brisket

Kat's Braised Short Ribs

3 to 4 pounds beef short ribs, cut in serving-size pieces
salt and pepper
3/4 cup long grain rice, uncooked
1/2 cup chopped onion 
1/2 cup chopped celery
1/4 cup chopped green bell pepper
2 teaspoons beef base or bouillon
1 teaspoon Worcestershire sauce
1/4 teaspoon dried leaf thyme, crushed
2 1/4 cups water
1 1/2 teaspoons salt
1/8 teaspoon pepper
PREPARATION:

In a heavy skillet, cook short ribs for about 30 minutes, turning frequently to brown all sides. Season short ribs with salt and pepper. Transfer short ribs to a large baking dish or casserole. Cover and bake at 325° for 1 hour. 
In same skillet, combine rice, onion, celery and green bell pepper; cook until rice is browned lightly. Remove ribs from oven after baking 1 hour; drain. Remove short ribs from baking dish. Place rice and vegetable mixture in casserole then top with the short ribs. In a saucepan, combine beef base, Worcestershire sauce, thyme, 2 1/4 cups water, 1 1/2 teaspoons salt, 1/8 teaspoon pepper; bring to a boil. Pour over short ribs; cover and bake short ribs 1 hour longer.
Short ribs serves 4 to 6. 

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