Beef Short Ribs
3 to 4 lbs. Beef Short Ribs
1 large Onion, thinly sliced and separate the rings
2 Garlic cloves, minced fine
2 cup hot Beef Broth, canned is fine
2 Tbsp. Worcestershire Sauce
1/4 cup White Wine
1 Tbsp. Dry Mustard
1/2 cup Flour
1 tsp. Salt
1/4 tsp. Pepper
2 Tbsp. Olive Oil
Heat 2 Tbsp. oil to 350 degrees in electric skillet or any pan or pot with a thermostat. Coat meat in flour, salt and pepper mixture. Quickly brown meat on all sides to seer. Remove meat to a platter.
Stir-fry onions and garlic until soft. Return meat to pan with onions and garlic. Mix together remaining ingredients and pour over meat. Turn thermostat to simmer. Place lid on pan and slowly cook until meat is very tender. Keep checking that liquid has not evaporated, if it does add more hot beef broth. When meat is done, make gravy from juices by disolving 1 Tbsp. cornstarch in 2 Tbsp. water and adding to boiling juices, stirring constantly until desired thickness has been reached.
Serve over mashed potatoes, hot fluffy rice or hot buttered egg noodles.