Braised Beef Short Ribs

Recipe View In a medium bowl, combine the 1/2 cup flour, salt, and pepper. Dredge the short ribs in the seasoned flour, ensuring they are evenly coated. (5 minutes)

Recipe View In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the short ribs on all sides until deeply golden brown. This step is crucial for developing rich flavor. (10-15 minutes)

Recipe View Pour in the water, stewed tomatoes, and minced garlic. Bring to a simmer, then reduce heat to low, cover, and simmer for 1 1/2 hours, or until the ribs are very tender. Check occasionally and add more water if necessary to prevent sticking. (90 minutes)

Recipe View Add the potatoes, onions, and carrots to the pot. Continue to simmer, covered, for another 30 minutes to 1 hour, or until the vegetables are tender and the meat is fork-tender. (30-60 minutes)

Recipe View Remove the meat and vegetables to a serving platter, arranging them attractively.

Recipe View In a small bowl, whisk together the flour and water until smooth. Gradually whisk this mixture into the braising liquid in the pot. Bring to a simmer over medium heat, stirring constantly, until the gravy has thickened to your desired consistency. (5-10 minutes)

Recipe View Pour the gravy generously over the meat and vegetables on the serving platter. Serve hot and enjoy!