Slice bitter melon in half lengthwise and remove
Soak beef short ribs in a large bowl of cold
dium heat until hot. Brown beef short ribs, in batches if necessary, on all
For the slaw, combine all ingredients in a bowl. Season to taste.
>short ribs:
Press peppercorns onto short ribs and put in
Mix flour and seasonings.
Coat short ribs in flour and seasonings.
Heat medium size skillet over high heat.
Add oil to heated pan.
Brown meat in the oil~ look for a golden brown color.
Remove meat from skillet.
Add beef broth to the pan you browned the meat inches.
Add tomato sauce to the skillet.
Re-add meat to the skillet.
Cover and cook for 1 hour.
*Cook pasta while meat is cooking
When meat and sauce is done, serve meat over pasta.
Generously season the short ribs with salt and pepper. In a large mixing bowl
>In measuring cup, pour boiling water over porcini mushrooms; let stand for
b>beef broth, rosemary, thyme, and garlic in a large bowl. Place short ribs in marinade
and onion powder in a bowl. Dredge beef short ribs in the seasoned flour mixture
poon to a Dutch oven. Retain bacon drippings in the skillet.\n
>short ribs on both sides with salt and black pepper. Heat oil in
b>oven to 325 degrees F (165 degrees C).
Generously season short ribs
Generously salt and pepper short ribs, then dredge in 2 tablespoons of four
Rinse short ribs under the faucet to get
For Beef:
Heat the oil on high in a large frying pan Place
about 4 minutes.
Arrange short ribs in a 9x13-inch baking dish
ugar into the soy sauce in a bowl until the sugar
Rub 8 to 12 beef short ribs with Gravy Master and brown in a large frypan.
After turning, add the garlic, onions and celery. While this is browning, mix together all the other ingredients in a bowl.
Pour over the ribs and mix well.
Cover and simmer for a couple of hours, turning often.
Add water, if it gets too thick. Serve over noodles.
Brown short ribs in oil; pour off excess fat.
Place in pressure cooker.
Add water and remaining ingredients.
Cover; set control at 10 and cook 45 to 50 minutes after the steam is up. Remove from heat and cool down.
Thicken the sauce with 1 tablespoon flour mixed with 1/4 cup water for each cup of sauce. Serves 4 to 6.