Cranberry Short Ribs

• 1-1/2 pounds bone-in beef short ribs
• 1/2 teaspoon salt, divided
• 1/4 teaspoon pepper
• 1 tablespoon all-purpose flour
• 1 tablespoon brown sugar
• 1/8 teaspoon ground mustard
• Dash ground cloves
• 3/4 cup water
• 2 teaspoons cider vinegar
• 1/2 cup fresh or frozen cranberries
• 1-1/2 to 2 teaspoons grated lemon zest
• 1/2 teaspoon browning sauce, optional

1. Preheat oven to 350u0b0. Place ribs in a greased 8-in. square baking dish; sprinkle with 1/4 teaspoon salt and pepper. Bake, covered, until tender, 1-1/4 to 1-1/2 hours.
2. In a small saucepan, combine flour, brown sugar, mustard, cloves and remaining salt; gradually whisk in water and vinegar until smooth. Stir in cranberries, lemon zest and, if desired, browning sauce; bring to a boil. Cook and stir until thickened, about 2 minutes.
3. Drain ribs. Pour cranberry mixture over ribs. Bake, uncovered, 15 minutes longer.

salt, pepper, flour, brown sugar, ground mustard, ground cloves, water, cider vinegar, cranberries, lemon zest, browning sauce

Taken from www.tasteofhome.com/recipes/cranberry-short-ribs/ (may not work)