3 to 4 pounds beef short ribs, cut in serving-size pieces 
salt and pepper 
3/4 cup long grain rice, uncooked 
1/2 cup chopped onion 
1/2 cup chopped celery 
1/4 cup chopped green bell pepper 
2 teaspoons beef base or bouillon 
1 teaspoon Worcestershire sauce 
1/4 teaspoon dried leaf thyme, crushed 
2 1/4 cups water 
1 1/2 teaspoons salt 
1/8 teaspoon pepper 

In a heavy skillet, cook short ribs for about 30 minutes, turning frequently to brown all sides. Season short ribs with salt and pepper. Transfer short ribs to a large baking dish or casserole. Cover and bake at 325° for 1 hour. In same skillet, combine rice, onion, celery and green bell pepper; cook until rice is browned lightly. Remove ribs from oven after baking 1 hour; drain. Remove short ribs from baking dish. Place rice and vegetable mixture in casserole then top with the short ribs. In a saucepan, combine beef base, Worcestershire sauce, thyme, 2 1/4 cups water, 1 1/2 teaspoons salt, 1/8 teaspoon pepper; bring to a boil. Pour over short ribs; cover and bake short ribs 1 hour longer.
Short ribs serves 4 to 6.