Braised Beef Short Ribs with Vegetables

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 tablespoon of flour blended with 1½ tablespoons of water for each cup of gravy.

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