Glazed Beef Short Ribs

• 1 tsp. celery seed
• 1 tsp. Worcestershire sauce
• 1/2 medium onion, chopped
• 1 orange
• 2 Tbsp. flour
• 3 Tbsp. water
• 8 (3-inch) lean beef short ribs (about 3 lb.)
• 1 1/2 c. tomato juice
• 1/4 c. brown sugar
• 1/4 c. cider vinegar
• 1 tsp. salt

1. Trim excess fat from ribs.
2. Make two vertical deep cuts into meat on each rib.
3. Combine ribs with tomato juice, sugar, vinegar, salt, celery seed, Worcestershire sauce and onion.
4. Grate 2 teaspoons peel from orange.
5. Squeeze to get juice.
6. Add peel and juice to beef.
7. Mix well; cover and bring to a boil.
8. Reduce heat. Simmer 1 hour and 20 minutes or until beef is tender.
9. Transfer ribs to platter.
10. Cover to keep warm.
11. Spoon off surface fat from sauce.
12. Mix flour with water and stir into sauce.
13. Cook, stirring, until it thickens.
14. Pour over beef.
15. Makes 4 servings.

celery, worcestershire sauce, onion, orange, flour, water, lean beef short ribs, tomato juice, brown sugar, cider vinegar, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1047997 (may not work)