1 pound beef short ribs
1 teaspoon of salt
1/2 teaspoon of black pepper
2 tablespoons all-purpose flour
1 tablespoon oil
1 tablespoon butter
3 carrots - sliced
2 medium size potatoes - sliced
2 cups of beef stock
Season the short ribs with salt and pepper, then dredge in flour until coated. Shake off the excess flour. Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Cook the ribs until browned on each side, about 5 minutes per side. Remove from the skillet and set aside. Add the carrots and potatoes to the skillet; cook and stir until potatoes are tender. Return the ribs to the skillet and pour in the 1 cup of beef stock. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid. Pour in the remaining beef stock, cover and simmer over low heat until very tender, about 2 hours.
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