4 pounds beef short ribs -- sliced

- slice across bone 1-inch thick - 8 cups water

1 1/2 cups water

2 large onions -- coarsely chopped

3 green bell peppers -- cored

- seeded and coarsely chopped - 4 stalks celery -- coarsely chopped

1 tablespoon salt

1 teaspoon salt

1 tablespoon black pepper -- freshly ground

3/4 cup all-purpose flour

1) Wash the short ribs and pat them dry with paper towels. Place the short ribs, 8 cups of water, onions, green peppers, celery, salt, and pepper in a heavy 6-quart pot. Heat over medium-high heat until boiling. Reduce the heat to simmering and simmer until the short ribs are tender, about 1 1/2 to 2 hours. Remove the short ribs to a bowl and keep warm.