| | Directions | | In heavy skillet, brown short ribs, without added fat, on all sides. (Allow 25 to 30 minutes for browning). Season ribs with a little salt. Remove meat to a 3 quart casserole. Cover and bake in slow oven (325 degrees) for 1 hour. Meanwhile, in skillet in which meat was browned, combine rice, onion, celery, green pepper, cook until rice is lightly browned. After meat has baked for the 1 hour, remove ribs from casserole, pour off fat. Place browned rice mixture into casserole; top with ribs. Combine remaining ingredients in small saucepan; heat to boiling. Pour over ribs and rice. Cover and bake for 1 more hour. Serves: 4-6 |
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| Ingredients | | - |  | 3 pounds Short Ribs |
| - | | 3/4 cup long grain rice |
| - | | 1/2 cup chopped onion |
| - | | 1/2 cup chopped celery |
| - | | 1/4 cup chopped green pepper |
| - | | 2 1/4 cups Water |
| - | | 2 teaspoons salt |
| - | | 2 teaspoons Beef-Flavored Gravy Base |
| - | | 1/4 teaspoon Thyme, crushed |
| - | | 1/4 teaspoon pepper |
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