Braised Beef Short Ribs with Vegetables

Ready in 1h

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3 sm Onions
1 ts Salt
1/4 ts Pepper
2 ts Fat; Or Vegetable Oil
1 lb Beef Short Ribs; Cut Into 3-Inch Pieces
2 md Carrots; Pared And Quartered
1 tb Unbleached flour
3/4 c Water; Boiling
2 md White Potatoes; Pared quartered

Original recipe makes 2



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 tb of water for each cup of gravy. NOTE: Add more water, if necessary, when the vegetables are added.

Verified by stevemur
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Calories Per Serving: 941 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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