Braised beef short ribs with vegetables

Yield: 2 servings

Measure 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

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

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