Title: Braised Beef Short Ribs with Vegetables
Categories: Meat Vegetable Oldies Main
Yield: 2 Servings

1	lb	Beef Short Ribs; Cut Into
		3-Inch Pieces
1	tb	Unbleached Flour
1	ts	Salt
1/4	ts	Pepper
2	ts	Fat; Or Vegetable Oil
3/4	c	;Boiling Water
2	md	White Potatoes; Pared And Halved
3	sm	Onions
2	md	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 1 1/2 tb of water for each cup of gravy.

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

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