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Classic Braised Short Ribs with Vegetables Recipe

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Short Ribs
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Short Ribs

Here is a delicious and classic braised short rib recipe, adapted from the 1948 spring issue of Good Housekeeping Magazine.

4
Servings
159
Calories Per Serving

Ingredients

  • 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

Directions

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.