Braised Beef Short Ribs with Vegetables

• 1 pound beef, short ribs cut into 3inch pieces
• 1 tablespoon flour, unbleached all-purpose
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 teaspoons lard or vegetable oil
• 3/4 cup water boiling
• 2 medium potatoes peeled, halved
• 3 small onions
• 2 medium carrots peeled, quartered

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. Add the water, cover, simmer over low heat for 2 hours.
3. Add the vegetables and cook, covered, 20 minutes or until both the meat and vegetables are tender.
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. NOTE: Add more water, if necessary, when the vegetables are added.

beef, flour, salt, black pepper, lard, water boiling, potatoes, onions, carrots

Taken from recipeland.com/recipe/v/braised-beef-short-ribs-vegetab-5753 (may not work)