Cowbelle Limas

This recipe is perfect for a cool Sunday afternoon because it needs to cook slowly, for about two hours. Ask your butcher to cut the short ribs into two-inch pieces.

Makes 4 servings

Ingredients

• cup large, dry lima beans
• 4 medium onions, quartered
• 1 teaspoon salt, divided
• 1 teaspoon sage
• 1 tablespoon vegetable oil
• 2 pounds beef short ribs, cut into two inch pieces
• 3 tablespoons flour, divided
• Pepper to taste
• 1 teaspoon dry mustard
• 2/3 cup water or beef broth

Preparation

1. Soak beans by preferred method. Bring 4 cups of water to a boil, add beans and quartered onions. Simmer for 30 minutes. Add 1/2 teaspoon salt and sage, cook 30 minutes longer. Pour into large oven proof casserole dish.
2. Return pot to stove, heat on medium high heat with vegetable oil.
3. Combine 2 tablespoons flour with remaining salt, pepper and mustard, dredge ribs in flour mixture.
4. Brown meat in oil for about 5 minutes, lower heat to medium, cover and cook for another 15 minutes.
5. Preheat oven at 350 degrees.
6. Place ribs in casserole with beans, keep the pot on the heat.
7. Add 1 tablespoon flour to the pot and stir, scraping up all the brown bits in the bottom of the pan.
8. Add water or broth, whisk until smooth, stirring constantly. When thickened, pour over ribs. Cover and bake in the oven for 2 hours.