| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | English | Beef, Meats | 5 | Servings |
INGREDIENTS
| 3 | lb | Chuck Short Ribs * |
| 3/4 | c | Unbleached All-purpose Flour |
| 2 | t | Seasoned Salt |
| 1 | t | Pepper |
| 1/2 | c | Cooking Oil |
| 2 | c | Sliced Onion |
| 1 1/2 | c | Hot Water |
| 8 | Heaping T Dark Brown Sugar | |
| 1/3 | c | Catsup |
| 1/4 | c | Red Wine Vinegar |
| 2 | Cloves Garlic, Minced | |
| 2 | Large Bay Leaves |
INSTRUCTIONS
Short ribs should be meaty and cut in the English cut. ~----------------- Trim excess fat from short ribs. Combine flour, seasoned salt and pepper; dredge shrot ribs. Brown ribs in oil on all sides in Dutch oven. Remove meat from pan. Add onions and cook until golden brown. Place ribs on top of onions. Combine water, brown sugar, catsup, vinegar, garlic and bay leaves; pour over ribs. Cover and bake in moderate oven (350 degrees F.) 2 1/2 hours. Remove bay leaves before serving. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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