Classic Braised Short Ribs with Vegetables Recipe
Here is a delicious and classic braised short rib recipe, adapted from the 1948 spring issue of Good Housekeeping Magazine.
- 1 Tablespoon flour
- 1/4 Teaspoon pepper
- 4 carrots, pared
- 1 Tablespoon butter or lard
- 2 Cups boiling water
- 4 small onions, peeled
- 2 white potatoes, halved and pared
- 1/2 Teaspoon salt
Combine flour, salt, and pepper, and rub into shortribs on both sides.
Brown well on all sides in lard or butter in kettle or Dutch oven.
Add 1 cup boiling water; cover, and simmer over low heat 2 hrs., replenishing water if necessary.
Add remaining boiling water, salt, and vegetables, and cook, covered, longer, or until meat and vegetables are tender.
Remove meat and vegetables to hot platter.