German Short Ribs
|Flour||1 1⁄2 Tablespoon, mixed with 1/2 cup water|
|Water||1⁄2 Cup (8 tbs)|
|Dry red wine||1 Cup (16 tbs)|
|Chile sauce/Catsup||1⁄2 Cup (8 tbs)|
|Dry mustard powder||1⁄2 Teaspoon|
|Chile powder||1⁄2 Teaspoon|
|Beef short ribs||3 Pound, cut|
|Onions||2 Medium, sliced|
|Brown sugar||3 Tablespoon|
Roll the short ribs in 2 tablespoons flour, combined with salt and pepper, to coat all sides.
Melt shortening in a Dutch oven, add short ribs and cook slowly until well browned all over.
Add onions and brown lightly.
Then add the wine, chile sauce, brown sugar, vinegar, Worcestershire, mustard, and chile powder.
Cover and cook over low heat until the meat is tender, about 2 hours.
Remove from heat, cool, and refrigerate.
Then lift off all the fat, which will be congealed on top.
Stir in the 1 1/2 tablespoons flour blended with water.
Cook until thickened and meat is heated through.