Braised Beef Short Ribs

37 lb. 8 oz. beef, short ribs, thawed
1 1/4 qt. (1 lb 4 oz) flour, wheat, general purpose, sifted
3 tbsp. (2 oz) salt
1 tbsp. pepper, black
2 cups (1 lb) salad oil or shortening, melted
1 gal. (4 lb) onions, dry, sliced
1 1/3 tbsp. (4 cloves) garlic, dry, minced
3/4 cup (6 oz or 1/4-No. 2 1/2 can) soup and gravy base, beef
1 1/2 gal. water, boiling
1 tbsp. thyme, ground
2 bay leaves, whole
3 cups (12 oz) flour, wheat, general purpose, sifted
3 cups water, cold

Dredge ribs in mixture of 1 1/4 qt flour, 3 tbsp salt, and 1 tbsp pepper; shake off excess. Heat 1 cup salad oil or shortening in each pan; place an equal quantity of ribs in each pan; brown in hot fat. Add onions and garlic; continue to cook until onions and garlic are tender. Drain or skim off excess fat. Set aside. Reconstitute Soup and Gravy base with 1 1/2 gal boiling water. Add thyme and bay leaves. Stir to mix well. Pour 3 qt stock over ribs in each pan. Cover.

Bake 2 1/2 hours or until ribs are tender. Combine 3 cups flour and 3 cups water to make a paste. Mix until smooth. Set aside. Remove ribs from roasting pans; place an equal quantity in serving pans. Cover, set aside. Remove excess fat and bay leaves from liquid; combine liquid into 1 pan. Add flour and water mixture, while bringing to a boil, stirring constantly. Continue to cook until thickened. Pour an equal quantity of gravy over ribs in each pan.

NOTE: 1. In Step 3, 4 lb 7 oz dry onions A.P. will yield 4 lb sliced onions.
2. Other sizes and types of pans may be used

Servings: YIELD: 100 Portions (2 Pans)
Portion: 2 Ribs plus 1/4 Cup Gravy
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degree F. Oven