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PEPPER SHORT RIBS 
2 tbsp. oil
3 lg. red or green pepper, cut lengthwise in 1/2 inch strips
3 lb. beef short ribs
1 med. onion, sliced
1/4 c. dry sherry
Soy sauce
1 tbsp. cornstarch
1 tsp. sugar
3 c. hot cooked rice

Cook pepper strips in Dutch oven in oil, stirring constantly until crisp, about 3 minutes. Remove peppers; cover and refrigerate. In remaining oil brown ribs on all sides. Add onion and cook until tender. Add sherry, 2 tablespoons soy sauce and 2 tablespoons water. Cover and simmer on low 3 to 3 1/2 hours until meat is tender. Add more water if necessary and stir occasionally. With slotted spoon remove ribs and keep warm. Pour pan liquid into measuring cup and spoon off excess fat. Add water to make 1 cup and return to Dutch oven. In cup blend cornstarch and sugar and 1 tablespoon water with 1 tablespoon soy sauce until smooth. Stir into hot pan liquid until thick. Return meat and peppers; heat.
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