Braised Beef Short Ribs with Vegetables
Fall apart tender beef short ribs with vegetables au jus.
Yield
4 servingsPrep
5 minCook
3 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef, short ribs
cut into 3inch pieces |
|
| 1 | tablespoon |
unbleached all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | teaspoons |
lard
or vegetable oil |
|
| ¾ | cup |
water
boiling |
|
| 2 | medium |
potatoes
peeled, halved |
|
| 3 | small |
onions
|
|
| 2 | medium |
carrots
peeled, quartered |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef, short ribs
cut into 3inch pieces |
|
| 15 | ml |
unbleached all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1E+1 | ml |
lard
or vegetable oil |
|
| 177 | ml |
water
boiling |
|
| 2 | medium |
potatoes
peeled, halved |
|
| 3 | small |
onions
|
|
| 2 | medium |
carrots
peeled, 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 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.
