ºìÌÒÊÓƵ¸ßÇåappÏÂÔØ

Preparation

1. Preheat oven to 350° F.
2. Chop carrot, celery and onion.
3. Trim fat from ribs. Combine 1/2 cup flour and pepper. Roll short ribs in flour to coat.
4. Heat 1-1/2 tablespoons oil in a skillet, and brown ribs on all sides.
5. Place ribs in a roasting pan and roast uncovered for 45 minutes. Carefully pour off extra fat.
6. Heat 1/2 tablespoon oil in a large pot and sauté chopped vegetables until soft.
7. Add roasted short ribs and beef broth. Cover and simmer 2 hours or until ribs are tender.
8. To make gravy, brown 2 tablespoons flour in 1 tablespoon oil. Add 1 cup of the meat liquid and stir over medium heat until thickened. Serve 2 tablespoons of gravy with each serving of short ribs.