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
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.