Dilled Short Ribs with Carrot Gravy

Dilled Short Ribs with Carrot Gravy

5 - 6 lbs beef short ribs
2 tbsp salad oil
1 onion, chopped
1 cup grated carrots
2 tbsp cider vinegar
1 tbsp salt
1/2 tsp pepper
1 tsp dill weed
1 tbsp butter
2 tbsp flour

Brown ribs in oil & drain. Add 1 cup water, onion, carrots, vinegar, salt & pepper. Cover and simmer over low heat 2 - 2 1/2 hours, until tender. During the last hour of cooking, add dill weed. Remove ribs to serving platter.

Add water to pan juices to make about 2 cups. Blend flour with 1/2 cup water and stir into pan mixture to thicken. Spoon some gravy over the ribs & serve with egg noddles or mashed potatoes.

Makes 6 servings.