Braised Short Rib Casserole




4 Pounds beef chuck short ribs 1 Tbsp vegetable oil 1 Bag carrots, cut into 1 inch pieces 2 Large onions, sliced 2 Tbsp all-purpose flour 1 can stewed tomatoes 1½ teaspoon salt 2 cans great northern or small white beans, rinsed and drained Chopped fresh parsley and grated lemon peel for garnish Hot cooked rice

Nutritional information

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Preheat oven to 350 oF. Past short ribs dry with paper towels. In 4-quart Dutch oven, heat oil over medium-high heat. Add short ribs, half at a time, and cook until browned on all sides; transfer to bowl as they brown. In drippings in Dutch oven, cook carrots and onions, stirring occasionally, until lightly browned. In small bowl, mix flour and 1 cup water. Return short ribs to Dutch oven; stir in flour mixture tomatoes, and salt. Heat to boiling over high heat. Cover Dutch oven an bake 2 hours, stirring occasionally, stir in beans; bake 30 min longer, or until short ribs are tender. Skim and discard fat. Sprinkle with chopped parsley and grated lemon peel and serve with rice, if you like.