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Meat 
Misc Beef
Brains, Ribs & Brisket

Lynn's Short Ribs With Gravy

3 to 4 pounds beef short ribs, cut in serving-size pieces
1 teaspoon salt
1/8 teaspoon pepper
3 cups sliced onions
1/2 cup water
3 tablespoons sugar
3 tablespoons flour
2 tablespoons vinegar
salt and pepper to taste 
PREPARATION:

Trim ribs. In a Dutch oven brown ribs on all sides. Sprinkle with 1 teaspoon salt and 1/8 teaspoon pepper. Add 1 cup sliced onions and 1/2 cup water. Cover and simmer until meat is tender, about 2 to 3 hours. Check occasionally and add a little more water if needed. Transfer ribs to heated platter; keep hot. Pour pan juices into a 2-cup measure. Skim off fat and return 2 tablespoons of the fat to pan. Add water to juices to measure 2 cups.
Cook and stir sugar into reserved fat until browned. Add remaining 2 cups of onions; cook, stirring constantly, until onions are tender. Blend in flour; stir in reserved 2 cups of pan juices and the vinegar. Continue cooking, stirring constantly, until mixture is thickened and bubbling. Season to taste with salt and pepper; serve with the hot ribs.
Short ribs recipe serves 6. 

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