Braised Ribs

• 3 pounds beef short ribs
• 1-1/2 teaspoons butter
• 1-1/2 teaspoons canola oil
• 1 large onion, thinly sliced
• 1 cup water
• 1-1/4 teaspoons salt
• 1 teaspoon sugar
• 1/4 teaspoon coarsely ground pepper
• 2 bay leaves
• 1 teaspoon whole allspice
• 1 tablespoon all-purpose flour
• 1/4 cup water

1. In a Dutch oven, brown ribs in butter and oil for about 3 minutes on each side; drain. Remove and keep warm. In the same pan, cook and stir the onion for 2 minutes. Add water, salt, sugar and pepper, stirring to loosen browned bits from pan.
2. Place bay leaves and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in pan. Return ribs to pan. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until meat is tender.
3. Remove ribs and keep warm. Discard spice bag. Skim fat from pan drippings. Combine flour and cold water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs.

beef short ribs, butter, canola oil, onion, water, salt, sugar, ground pepper, bay leaves, whole allspice, flour, water

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