Beef Short Rib Dinner

Ingredients:

-1 pack of beef short rib flanks

-2 stalks of celery

-1/2 of a pound of baby carrots

-1 medium onion 

-1/2 of a green bell pepper

-2 medium potatoes of your choice

-2 cups of beef or chicken broth

-A few dashes of Worcestershire sauce

-1-2 tablespoons of flour

-1 head of cabbage

-1 cup of veggie broth

-1 beef smoked sausage (I use the refrigerated brand that has 2 in the pack, only one is needed)

-Tablespoon of sugar (optional)

-Seasonings of your choice

Directions:

1. pre-heat oven to 350º
2. Chop: onion, celery, & bell pepper, into a medium dice & add to a bowl
3. Wash, peel, & chop potatoes into medium chunks & add to other veggies
4. Season your short rib flanks on both sides and place in a shallow baking dish. Top with chopped veggies & carrots. Season 
5. Pour beef broth over mixture until everything is covered. I used about 2 cups. Add a few dashes of Worcestershire sauce, cover with foil and place in oven. Bake for 1 & 1/2-2 hours.
6. Core, chop & clean your cabbage head. (You want to chop your cabbage into medium sides pieces, not too big & not too small. Place in a bowl and set aside.
7. Quarter your sausage and chop into small pieces.
8. Add a teaspoon of oil to a pot and sauté your sausage
9. Once the sausage is browned add cabbage and sauté for a few minutes.
10. Season your cabbage, add sugar, & pour in your veggie broth (I use a cup or so, you don’t want to add too much & make the cabbage too watery as it will release its own water as it cooks). Place lid on a let simmer on low heat. This should cook for an hour or so, until tender but NOT mushy!
11. Once short ribs become tender (falling off the bone) make a slurry by mixing flour with water whisking until it become a thin liquid. Pour this liquid slowly into the short rib renderings while whisking (this will make a gravy). Place pan back in oven uncovered & let cook until the gravy thickens. 
12. Once everything is done serve over rice & enjoy!