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Cook Time : 3hr 15min
Course : Entree
Type of Prep : Bake
Cuisine : Southern, U.S. Regional
 
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Braised Short Ribs II

From Diana Rattray,
Your Guide to Southern Food.
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Short ribs are braised with carrots and potatoes, along with other vegetables.

INGREDIENTS:

  • 3 pounds beef short ribs, cut in 3-inch pieces
  • all-purpose flour
  • salt and pepper
  • 2 tablespoons shortening or vegetable oil
  • 1 cup beef broth
  • 2 carrots, diced
  • 3 medium red potatoes, peeled and quartered
  • 4 small onions, sliced
  • 1/2 pound fresh cut green beans

PREPARATION:

Dredge meat with flour; season with salt and pepper. In hot oil or shortening in a Dutch oven, brown short ribs on all sides. Add beef broth; cover and bake at 300° for 3 hours, or until very tender. Baste frequently with pan liquid. During last 45 to 60 minutes of cooking, add vegetables. When meat and vegetables are tender, transfer meat to a platter. Arrange vegetables around meat.
Serves 4.

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