Saucy Short Ribs
Author: Kitchens
  • 3 pounds beef short ribs
  • flour
  • 2 Tablespoons shortening
  • 1 teaspoon salt
  • 1 pinch pepper
  • 1 medium onion, sliced
  • 1/2 Cup water
  • onion gravy
  1. Trim excess fat from ribs. Roll ribs in flour. Brown ribs in hot shortening in Dutch oven; spoon off fat. Season with salt and pepper. Add onion and water. Cover and simmer till tender, 2 to 2-1/2 hours. (Or cover and cook in 350 degree oven for 2 to 2-1/2 hours.) Add more water if needed.
  3. Skim fat from meat juices, reserving 2 Tbsp. fat. Measure juices and add water to make 2 cups; set aside. Brown 1/4 cup sugar in reserved fat. Add 2 medium onions, thinly sliced; cook and stir till tender.
  4. Push onions to one side. Add 2 Tbsp. flour; brown slightly. Stir in meat juices, 1 Tbsp. vinegar and 1/4 tsp. Kitchen Bouquet. Return to heat and cook, stirring constantly, till gravy thickens and bubbles. Boil 2 to 3 minutes. Season with salt and pepper.
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