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German Short Ribs
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3-1/2 pounds beef short ribs
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons shortening
2 medium onions, sliced
1/2 cup dry red wine
1/2 cup chili sauce
3 tablespoons brown sugar
3 tablespoons vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon chili powder
2 tablespoons all-purpose flour
Coat short ribs in mixture of 2 tablespoons flour with salt and pepper.
Melt shortening in a large skillet; add ribs and brown on all sides. Pour off excess fat.
In a crockpot, 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 tablespoons 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 6 servings.
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