4 pounds beef short ribs — sliced
– slice across bone 1-inch thick – 8 cups water
1 1/2 cups water
2 large onions — coarsely chopped
3 green bell peppers — cored
– seeded and coarsely chopped – 4 stalks celery — coarsely chopped
1 tablespoon salt
1 teaspoon salt
1 tablespoon black pepper — freshly ground
3/4 cup all-purpose flour
1) Wash the short ribs and pat them dry with paper towels. Place the short ribs, 8 cups of water, onions, green peppers, celery, salt, and pepper in a heavy 6-quart pot. Heat over medium-high heat until boiling. Reduce the heat to simmering and simmer until the short ribs are tender, about 1 1/2 to 2 hours. Remove the short ribs to a bowl and keep warm.