Recipe - Texas Short Ribs

One half cup Allpurpose flour
Salt and freshly ground
pepper
One fourth teaspoon Ground allspice
3 One half pound Beef short ribs (or brisket;
top skirt or thin flank)
One fourth cup Unsalted butter
1 tablespoon Vegetable oil
2 lg Onions; chopped
2 Cloves garlic; minced
1 small Hot green (chili) pepper;
seeded, minced
1 small Green bell pepper
(capsicum), seeded, chopped
1 Stalk celery; chopped
2 tablespoon Brown sugar
One half teaspoon Sweet paprika
2 tablespoon Chili powder
One half teaspoon Dry mustard
One fourth cup Lemon juice
One half cup Chili sauce
One half cup Dark beer (ale)
1 cn Plum tomatoes; chopped
Chopped fresh parsley;
optional

Heat 3 tablespoons butter with the oil in a large heavy pot or Dutch oven
over mediumhigh heat. Brown the ribs well, a few at a time, on all sides.
Transfer to a plate. Reduce the heat and add the remaining tablespoon
butter to the pot. Stir in the onions, garlic and peppers, scraping the
bottom and sides of the pot. Cook, stirring occasionally, for 5 minutes.
Sprinkle in the reserved 1 tablespoon flour mixture; cook 2 minutes longer.

Add the celery, brown sugar, paprika, chili powder, mustard, lemon juice,
chili sauce and beer to the pan, stir well and add the tomatoes. Return the
ribs to the pot and heat to boiling. Cover and transfer to the oven. Bake
for 1 One half hours, turning the meat once. Uncover and bake 15 minutes longer.
Skim off the fat and sprinkle with parsley.

NOTES : Short ribs, sometimes called flanken, are cut ends of the rib roast
and contain a great deal of fat. The meat is very tender when cooked in the
style of East Texas: stewed in peppers, tomato and beer. If you make the
dish a day ahead and refrigerate it overnight, you can easily remove the
fat from the top HOME ENTERTAINING WITH DEAN FEARING #HE1A10 TAILGATE
Recipe by: DEAN FEARING #HE1A10

Posted to MCRecipe Digest V1 #787 by Sue suechef@sover.net on Sep 18,
1997