Recipe Categories
Meat 
Misc Beef
Brains, Ribs & Brisket

 

Granny's Louisiana Short Ribs

 

3 pounds short ribs 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. Check occasionally and add more water if necessary.

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