Braised beef short ribs with vegetables
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beef Short Ribs; Cut Into Inch Pieces |
| 1 | tablespoon | Unbleached Flour |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | teaspoons | Fat; Or Vegetable Oil |
| ¾ | cup | ;Boiling Water |
| 2 | mediums | White Potatoes; Pared And-Halved |
| 3 | smalls | Onions |
| 2 | mediums | Carrots, Pared And Quartered |
Directions
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 1½ tb of water for each cup of gravy.
NOTE: Add more water, if necessary, when the vegetables are added.
From the files of Al Rice, North Pole Alaska. Feb 1994