Classic Braised Short Ribs With Vegetables Recipe

• 1 tablespoon flour
• 1/4 teaspoon pepper
• 4 carrots, pared
• 1 tablespoon butter or lard
• 2 cup boiling water
• 4 small onions, peeled
• 2 white potatoes, halved and pared
• 1/2 teaspoon salt

1. Combine flour, salt, and pepper, and rub into shortribs on both sides.
2. Brown well on all sides in lard or butter in kettle or Dutch oven.
3. Add 1 cup boiling water; cover, and simmer over low heat 2 hrs., replenishing water if necessary.
4. Add remaining boiling water, salt, and vegetables, and cook, covered, longer, or until meat and vegetables are tender.
5. Remove meat and vegetables to hot platter.