Cook Time: 3 hours, 15 minutes
Total Time: 3 hours, 15 minutes
- 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
Heat the oven to 300° F.
Dredge meat with flour; season with salt and pepper.
Heat the oil or shortening in Dutch oven over high heat; brown short ribs on all sides. Add beef broth to the pot.
Cover and bake for 2 hours, or until very tender, basting frequently with pan liquid.
Add the carrots, potatoes, onions, and green beans and continue cooking for 45 minutes to 1 hour, or until the vegetables are tender.
Transfer the meat to a platter. Arrange vegetables around meat.
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