Braised Short Ribs

• 3 lbs boneless beef short ribs, cut into individual ribs
• 1 -2 onion, diced
• 2 -4 garlic cloves, diced
• 3 -4 cups carrots, sliced
• 2 (14 1/2 ounce) cans stewed tomatoes
• 2 (10 1/2 ounce) cans beef broth
• all-purpose flour
• salt
• pepper
• garlic powder
• cooking oil

1. Preheat oven to 300 degrees.
2. Season ribs with salt, pepper and garlic powder. Dredge lightly in flour. In a heavy oven-proof pan, such as a cast iron dutch oven, heat oil over medium/high. Add ribs in batches and cook just until brown on all sides, but not until cooked through.
3. Remove ribs to plate or bowl as they get browned. Once all ribs are browned, turn off heat and return ribs to pan. Top with onions, carrots, garlic, tomatoes and then pour on broth. Cover.
4. Place in oven to complete cooking, anywhere from 45 minutes to 1 1/2 hour depending on the size of the meat. Leave in oven until done completely and very tender.
5. Serve over creamy mashed potatoes.

boneless beef short ribs, onion, carrots, tomatoes, beef broth, flour, salt, pepper, garlic, cooking oil

Taken from www.food.com/recipe/braised-short-ribs-315145 (may not work)