Texas Short Ribs
| Yield: | 1 Servings |
| Categories: |
| 1/2 | c | All-purpose flour |
| Salt and freshly ground pepper | ||
| 1/4 | ts | Ground allspice |
| 3 1/2 | lb | Beef short ribs (or brisket; top skirt or thin flank) |
| 1/4 | c | Unsalted butter |
| 1 | tb | Vegetable oil |
| 2 | lg | Onions; chopped |
| 2 | Cloves garlic; minced | |
| 1 | sm | Hot green (chili) pepper; seeded, minced |
| 1 | sm | Green bell pepper (capsicum), seeded, chopped |
| 1 | Stalk celery; chopped | |
| 2 | tb | Brown sugar |
| 1/2 | ts | Sweet paprika |
| 2 | tb | Chili powder |
| 1/2 | ts | Dry mustard |
| 1/4 | c | Lemon juice |
| 1/2 | c | Chili sauce |
| 1/2 | c | Dark beer (ale) |
| 1 | cn | Plum tomatoes; chopped |
| Chopped fresh parsley; optional |
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