Braised Beef Short Ribs With Vegetables

Recipe Ingredients

1 lb	454g / 16oz	Beef short ribs - cut into
1 tablespoon	15ml	Unbleached flour
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Pepper
2 teaspoons	10ml	Fat - or vegetable oil
3/4 cup	177ml	-- boiling water
2 cups	474ml	White potatoes - pared and (medium)
3 cups	187g / 6.6oz	Onions (small)
2 cups	220g / 7.8oz	Carrots - pared and quartered (medium)

Recipe Instructions

Dredge the meat with the combined flour, salt and pepper, then brown well on all sides in the fat in a deep skillet or Dutch oven. Add the water, cover, simmer over low heat for 2 hours. Add the vegetables and cook, covered, 20 minutes or until both the meat and vegetables are tender.

Remove to a heated platter, thicken the gravy, if necessary, using 1 tbs of flour blended with 1 1/2 tbs of water for each cup of gravy.

NOTE: Add more water, if necessary, when the vegetables are added.

Source:
Michael Lomonaco

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