3 lb TO 3-1/2 lb beef short ribs
2 tb Flour
1 ts ;salt
1/8 ts ;pepper
2 tb Shortening
2 md Onions; sliced
1/2 c Dry red wine
1/2 c Chili sauce
3 tb Brown sugar
3 tb Vinegar
1 tb Worcestershire sauce
1/2 ts Dry mustard
1/2 ts Chili powder
2 tb Flour
Coat shortribs in mixture of 2 tablespoons flour with salt and
pepper. Melt shortening in large skillet. Add ribs and brown on all
sides. Pour off excess fat. In crockpot, combine ribs, onions, wine,
chili sauce, brown sugar, vinegar, Worcestershire, mustard, and chili
powder. Cover and cook on low for 6 to 8 hours. Turn heat to High.
Thicken with 2 tbs. flour that has been mixed with a small amount of
water. Cook until slightly thickened or about 10 minutes. Serve over
wide egg noodles.
from Crockery Cookery by Mable Hoffman, H. P. Book, 1975, ISBN
0-553-14870-2
