Flanken or deviled short ribs

4 servings

Ingredients

Quantity Ingredient
2 pounds Meaty Short Ribs or Flanken (plate)
¼ cup All-Purpose Flour
1 teaspoon Dry Mustard
1 teaspoon Salt
⅛ teaspoon Pepper
1 large Onion; sliced
¼ cup White Vinegar

Directions

FLANKEN OR DEVILED SHORT RIBS

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. 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. Skim off any excess fat. A 2 or 3 quart saucepan may be used for this. From: The Original Jewish Cookbook by Mildred G.

Bellin Transcribed By: S. Lefkowitz

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