Good luck cooking this for 2 full hours – your household will be standing around the oven trying to hurry it a long; it smells that good!
About 8 – 10 short ribs of beef
Kosher salt & pepper to taste
1/2 tsp. garlic powder – or more to taste
1 cup flour
1/2 cup extra virgin olive oil – canola is okay, too
6-8 peeled and chunked potatoes
6 peeled and chunked carrots
4-6 chunked celery stalks
1 seeded and chopped green pepper
1 onion, sliced and diced – (optional) I normally don’t add one
Preheat your oven to 350 degrees and get out a large roasting pan. Then get a out another large pot and place on the stove with the oil in it. Crank the heat to medium-high. Sprinkle the salt, pepper, and garlic powder over the ribs and rub it in on all sides; dredge each piece in the flour then brown well in the hot oil. This will take about 5 minutes per side. Then place in a single layer in the large roasting pan.
Peel and chunk all your veggies and place all around and on top of the meat. Sprinkle with a little bit more salt and pepper, then pour 1/4 cup water over all. Cover with aluminum foil and place in the oven for a full 2hours.
This is fabulous served with egg noodles. Enjoy!