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