3 lbs. short ribs
3/4 c. uncooked regular rice
1/2 c. chopped onion
1/2 c. chopped celery
1/4 c. chopped green pepper

Braise short ribs; place in large casserole and bake in 325 degree oven for 1 1/4 hours. Combine rice and vegetables in fry pan; brown in butter until vegetables are soft. Drain excess fat from casserole; pour remaining juice into large measuring cup and add enough water to measure 2 1/4 cups. Add the following: 2 env. or 2 cubes beef bouillon 1 tsp. Worcestershire sauce 1/4 tsp. ground thyme 1/8 tsp. pepper

Boil. Place rice and vegetable mixture on bottom of casserole, then short ribs. Pour liquid over all. Bake covered at 325 degrees for 1 hour.