Recipe - Braised Beef Short Ribs With Vegetables

1 pound Beef Short Ribs; Cut Into
3Inch Pieces
1 tablespoon Unbleached Flour
1 teaspoon Salt
One fourth teaspoon Pepper
2 teaspoon Fat; Or Vegetable Oil
Three fourths cup ;Boiling Water
2 md White Potatoes; Pared And
Halved
3 small 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 One half tablespoon of water for each cup of gravy.

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini