Project Description

Recipe Ingredients:

  • 1 cup (1/2 lb.) dry large limas

  • 4 medium sized onions

  • 1 teaspoon salt

  • 1 teaspoon sage

  • 2 pounds beef short ribs

  • 1/4 teaspoon cayenne pepper

  • 3 tablespoons flour

  • Pepper

  • 1 teaspoon dry mustard

  • Cooking oil

  • Grated Parmesan cheese (optional)

Instructions

Soak beans by preferred method. Simmer limas and quartered onions 30 minutes in 4 cups boiling water. Add 1/2 teaspoon salt and sage and cook 30 minutes longer. Pour into large casserole. Have short ribs cut into 2-inch pieces. Combine 2 tablespoons flour, remaining 1/2 teaspoon salt, pepper and mustard, and dredge ribs. Brown on all sides in hot fat. Cover and cook 20 minutes. Place ribs in casserole with undrained limas. Thicken drippings remaining in pan with 1 tablespoon flour; blend in 2/3 cup water and cook until thick and smooth, stirring constantly. Pour over ribs and limas and cover. Bake in moderate oven (350ºF) 2 hours. Makes 4 servings.