1 lb Beef Short Ribs; Cut Into 3-Inch Pieces 1 tb Unbleached Flour 1 ts Salt 1/4 ts Pepper 2 ts Fat; Or Vegetable Oil 3/4 c ;Boiling Water 2 md White Potatoes; Pared And -Halved 3 sm Onions 2 md Carrots, Pared And Quartered Dredge the meat with the combined flour, salt and pepper, then brown well on all sides in the fat in a deep skillet or Dutch oven. Add the water, cover, simmer over low heat for 2 hours. Add the vegetables and cook, covered, 20 minutes or until both the meat and vegetables are tender. Remove to a heated platter, thicken the gravy, if necessary, using 1 tbs of flour blended with 1 1/2 tb of water for each cup of gravy. NOTE: Add more water, if necessary, when the vegetables are added.
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