Saucy Short Ribs

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 2-½ hours. (Or cover and cook in 350 degree oven for 2 to 2-½ hours.) Add more water if needed.

ONION GRAVY:

Skim fat from meat juices, reserving 2 Tbsp. fat. Measure juices and add water to make 2 cups; set aside. Brown ¼ cup sugar in reserved fat. Add 2 medium onions, thinly sliced; cook and stir till tender.

Push onions to one side. Add 2 Tbsp. flour; brown slightly. Stir in meat juices, 1 Tbsp. vinegar and ¼ 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.

From BH&G All-Time Favorites, 1971

Your Saucy Short Ribs is ready. Happy cooking!