Chris’s German Beef Short Ribs (bone-in)

3 to 3 1/2 lbs. Beef short ribs, bone-in
2 tbls. Flour
1 tsp. salt
pepper to taste
2 tbls. shortening (I use olive oil)
2 onions, sliced
1/2 to 3/4 c. red wine
1/2 c. bottled chili sauce
3 tbls. brown sugar
3 tbls. red wine vinegar
1 tbl. Worcestershire sauce
1/2 tsp. dry mustard
1/2 tsp. chili powder
4 tbls. flour, divided

Coat short ribs in mixture of 2 tbls. flour, salt & pepper. Heat oil in large skillet and brown ribs on all sides. Pour off excess fat. In crock-pot, combine ribs, onions, wine, chili sauce, brown sugar, vinegar, Worcestershire sauce, mustard and chili powder. Cover and cook on high for 2 to 3 hours, then turn to low for 6 hours, or till done. Turn control to high and thicken with other 2 tbls. flour that has been dissolved in a little water. Cook on high about 10 minutes or until slightly thickened. Serve over wide noodles. Yummy!!! listed under Crockpot on Nancy's message board.
Chris in NM

http://www.nancyskitchen