Spanish Short Ribs

  • 2 lbs. beef short ribs
  • 1/4 cup flour
  • 3 tbsp. fat or drippings
  • 2 medium onions, sliced
  • 1 cup canned tomatoes
  • 2 green peppers, sliced
  • 1 tbsp. Worcestershire sauce
  • Salt and pepper

Dredge short ribs with flour and brown in lard or drippings. Pour off excess fat. Add onions, tomatoes, green peppers and Worcestershire sauce. Add salt and pepper. Cover and cook slowly about 1-2 hours or until meat is tender.

Remove short ribs and thicken liquid for gravy. Serves 6.

Use pressure sauce pan if desired. Follow directions according to your cooker.