Short Ribs I

Pat the beef short ribs dry with paper towels. Combine ⅓ cup flour, 1 teaspoon salt, and ¾ teaspoon black pepper in a shallow bowl, then dredge the ribs evenly on all sides, shaking off excess flour.

Heat 2 tablespoons vegetable shortening in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Working in batches to avoid crowding, brown the floured short ribs on all sides until deep golden, approximately 8-10 minutes per batch.

Remove the browned ribs from the pot and set aside. Add the sliced onions to the pot and sauté until softened and translucent, about 3-4 minutes, stirring occasionally.

Add the minced garlic to the onions and cook for 1 minute until fragrant, stirring constantly to prevent burning.

Deglaze the pot by pouring in 1 cup hot water, scraping up any browned bits from the bottom with a wooden spoon. Return the short ribs to the pot and add the bay leaf.

In a small bowl, whisk together 2 tablespoons packed brown sugar, ¼ cup vinegar, and 2 tablespoons soy sauce, then pour this mixture into the pot with the ribs. Stir gently to combine.

Bring the liquid to a simmer, then cover the pot with a lid and reduce heat to low. Braise the ribs for approximately 60-70 minutes until the meat is very tender and pulls away from the bone easily.

Add the green pepper rings to the pot and continue simmering uncovered for 10 minutes until the peppers are tender-crisp.

Remove the pot from heat and discard the bay leaf. Using a slotted spoon, transfer the short ribs to a serving platter, arranging the onions and green peppers around them; keep warm.

For the gravy, strain the cooking liquid through a fine-mesh sieve into a saucepan, pressing on the solids to extract all liquid. Skim excess fat from the surface if desired.

In a small bowl, whisk together 1 tablespoon flour with 3 tablespoons cold water to create a smooth slurry with no lumps. Bring the strained liquid to a simmer over medium heat, then slowly whisk in the flour slurry, stirring constantly until the gravy thickens, approximately 2-3 minutes.

Pour the hot gravy over the short ribs and vegetables, and serve immediately while hot.