Braised Beef Short Ribs with Vegetables

1. 1

   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.

2. 2

   Add the water, cover, simmer over low heat for 2 hours.

3. 3

   Add the vegetables and cook, covered, 20 minutes or until both the meat and vegetables are tender.

4. 4

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

5. 5

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

* Per serving · 4 servings · Values may vary.

No additional tips available.