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by Mama Dip Serves 61/4 cup oil 1-1/2 cups self-rising flour 2 teaspoons seasoned salt 1 teaspoon black pepper 5-6 pounds lean beef short ribs 2 cups water 1 cup chopped onions Heat the oil in a Dutch oven or electric skillet on medium high heat. Mix the flour, salt, and pepper together. Coat the ribs with the flour mixture, then place them in the hot oil and brown on all sides. When all are brown, drain the oil. Add the water and onions to the skillet or Dutch oven, cover tightly, reduce the heat to medium, and let the ribs cook for 2 hours or until tender. Or, after adding the water and onions, cook the ribs in the oven at 325: for 2 hours. Serve on rice. From MAMA DIP'S KITCHEN by Mildred Council. Copyright ) 1999 by the University of North Carolina Press. Used by permission of the publisher and the author. Visit the publisher's website at www.uncpress.unc.edu. |
