Braised Short Ribs Of Beef Jardiniere
|Beef short ribs||3 Pound, cut into 3-inch pieces|
|All-purpose flour||3 Tablespoon|
|Meat stock/Water||1 Cup (16 tbs)|
|Carrots||2 , diced|
|Rutabaga||1⁄2 Small, diced|
|Green beans||1⁄2 Pound, cut up|
|Chopped parsley||1 Tablespoon|
Dredge meat with flour.
Brown on all sides in fat in Dutch oven.
Add stock; cover and bake in preheated slow oven (300°F.) for 2 to 3 hours, or until meat is very tender.
Baste frequently with liquid in pan.
During last hour of cooking, add vegetables.
When meat and vegetables are tender, put meat on a hot platter.
Arrange vegetables around it; sprinkle with parsley.
Makes 4 servings.