Braised Beef Short Ribs with Vegetables

Yields:	2 servings
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Ready In	3 hours

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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	fat	or vegetable oil
3/4	cup	water	boiling
2	medium	potatoes	peeled, halved
3	small	onions
2	medium	carrots	peeled, 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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