German Short Ribs
|Beef short ribs||3 1⁄2 Pound|
|Onions||2 Medium, sliced|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Chili sauce||1⁄2 Cup (8 tbs)|
|Brown sugar||3 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
Coat short ribs in mixture of 2 tablespoons flour with salt and pepper.
Melt shortening in large skillet or slow-cooking pot with browning unit; add ribs and brown on all sides.
Pour off excess fat.
In slow-cooking pot, combine ribs, onions, wine, chili sauce, brown sugar, vinegar, Worcestershire sauce, mustard, and chili powder.
Cover and cook on low for 6 to 8 hours.
Turn control to high.
Thicken with 2 tbs.flour that has been dissolved in a small amount of water.
Cook on high about 10 minutes or until slightly thickened.
Serve over wide noodles.
Makes 5 to 6 servings.