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What You’ll Need: 1/4 cup all-purpose flour 1/4 teaspoon salt 1/8 teaspoon black pepper 3 1/2 to 4 pounds beef short ribs (see Note) 2 tablespoons olive oil 2 carrots, peeled and cut into 1-1/2-inch chunks 1 celery stalk, cut into 1-inch chunks 1 onion, peeled and cut into 1-inch chunks 1 bay leaf 1 teaspoon chopped garlic 1 (10-1/4-ounce) can condensed beef broth 1 cup water What To Do: In a shallow dish, combine flour, salt, and pepper; mix well, then evenly coat short ribs with mixture. In a soup pot over high heat, heat oil; cook short ribs 8 to 10 minutes, turning to brown on all sides. Drain oil from pot. Add remaining ingredients to ribs; stir to blend well. Cover and cook 1-1/2 hours, or until ribs are fork-tender and meat is falling off the bones.