Flanken Or Deviled Short Ribs


  • 2 lb Meaty Short Ribs or Flanken (plate)
  • 1/4 c All-Purpose Flour
  • 1 ts Dry Mustard
  • 1 ts Salt
  • 1/8 ts Pepper
  • 1 lg Onion; sliced
  • 1/4 c White Vinegar
  1.   Have the butcher cut the meat into serving portions. Cut off excess fat, and melt it in a heavy saucepan. Mix flour, mustard, salt and pepper.
  2. Roll the pieces of meat in this. Brown the meat well in the fat over medium-high heat. Add onion and brown slightly. Add vinegar, cover the pan, and cook over very low heat about 2 hours, until the meat is tender.
  3. Skim off any excess fat. A 2 or 3 quart saucepan may be used for this.


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