1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
3 1/2 to 4 pounds beef short ribs (see Note)
2 tablespoons olive oil
2 carrots, peeled and cut into 1-1/2-inch chunks
1 celery stalk, cut into 1-inch chunks
1 onion, peeled and cut into 1-inch chunks
1 bay leaf
1 teaspoon chopped garlic
1 (10-1/4-ounce) can condensed beef broth
1 cup water
DirectionsIn a shallow dish, combine flour, salt, and pepper; mix well, then evenly coat short ribs with mixture.
In a soup pot over high heat, heat oil; cook short ribs 8 to 10 minutes, turning to brown on all sides.
Drain oil from pot. Add remaining ingredients to ribs; stir to blend well.
Cover and cook 1-1/2 hours, or until ribs are fork-tender and meat is falling off the bones.