Braised Short Ribs of Beef with Vegetables is a vintage recipe that has great flavor. It is a hearty meal great for winter.
If you’ve been wondering why I haven’t written anymore posts in my vintage recipe series, I am finally getting back to it. I didn’t forget; I just got distracted. I am getting back into the vintage recipes with Braised Short Ribs of Beef with Vegetables. This recipe comes from the Good Housekeeping Cookbook from 1949. I can’t remember if this cookbook came from my grandmother or from a yard sale. Either way, someone had marked this recipe as a good one. I appreciate that people have written in their cookbooks. It is often overwhelming when trying to pick a new recipe out of a cookbook. This way I know someone else has tried this recipe and liked it. It’s a great place to start.
I bought half a cow last winter. I finally ran out of ground beef a few weeks ago. I have been using the roasts here and there, but not like I was using the ground beef. I was using the other cuts even less, like the stew meat and the short ribs. And in the meantime, I was given the cuts of meat people didn’t know what to do with, like the short ribs and soup bone. So I have double those cuts. All of this puts me in a place of needing to start using them instead of the easy and comfortable (even complacent at times) ground beef.
So I start with Braised Short Ribs of Beef with Vegetables to use those less comfortable cuts of meat and make a marked vintage recipe. I did change the recipe just a little.
- 2 lbs beef short ribs
- 2 Tbsp flour
- 2 tsp salt
- 1/2 tsp pepper
- 1 Tbsp olive oil
- 3 cups boiling water
- 4 medium potatoes, peeled & quartered
- 3 small onion, peeled & halved
- 4 carrots, peeled & quartered
- 2 Tbsp cornstarch
- 1 Tbsp COLD water
- Mix flour, salt & pepper in bowl large enough to dip ribs in.
- Dredge ribs in flour mixture.
- In a dutch oven, heat olive oil. Sear ribs in olive oil. I had to do it in two batches. Place all ribs back in dutch oven.
- Pour boiling water into pot and cover. Simmer on medium low for 2 hours. Add more boiling water as needed.
- Add vegetables, cover, and cook for an additional 20 minutes.
- Remove vegetables and ribs from dutch oven.
- In a small bowl, mix cornstarch and cold water until cornstarch dissolved.
- Add mixture to the remaining, beef stock in dutch oven. Cook stirring frequently until thickened. You may need to add more cornstarch. But make sure you dissolve it in cold water first.
It is important to first dissolve cornstarch in cold water before adding it to a hot liquid. Adding it directly to hot liquid will cause it to clump and you will have lumps in your gravy and it will not thicken.
- Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven with Self Basting Lid . (Island Spice Red)
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