Tangy Short Ribs

• 4 Tbsp. margarine
• 5 to 6 lb. beef short ribs
• 4 Tbsp. flour plus flour for dredging
• 1 1/2 tsp. salt
• dash of pepper
• 2 Tbsp. lemon juice
• 2 tsp. prepared mustard
• 1 tsp. dried dill weed
• beef broth

1. In large skillet, heat margarine.
2. Roll beef ribs in flour to coat.
3. Brown all sides of ribs.
4. Remove to baking pan.
5. Keep drippings in skillet.
6. Bake at 350u0b0 for about 1 hour or until tender.
7. Meanwhile, about 15 minutes before meat is done, add 4 tablespoons flour, salt and pepper to remaining drippings in skillet.
8. Stir to blend.
9. Stir in beef broth and cook over medium heat until thickened (about 3 to 5 minutes).
10. Add lemon juice, mustard and dill weed.
11. Bring back to boil.
12. Remove excess fats from baking pan and add sauce to ribs and keep hot.
13. Serve with egg noodles.

margarine, beef short ribs, flour plus flour, salt, pepper, lemon juice, mustard, dill weed, beef broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=433899 (may not work)