Mount Vernon Short Ribs Recipe

• 1/4 c. flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 4 lbs. beef short ribs, cut in 3 inch pcs
• 2 tbsp. butter
• 2 med. onions, minced
• 1/4 c. molasses
• 1/4 c. catsup
• 3 tbsp. vinegar
• 1 1/2 c. beer, ale or possibly water
• 1/2 teaspoon Tabasco sauce
• 6 carrots, pared and cut

1. Mix flour, salt and pepper; roll short ribs in mix.
2. Heat butter in Dutch oven or possibly heavy skillet.
3. Add in ribs and brown on all sides.
4. Remove ribs; add in onions and cook till tender, but not brown.
5. Add in molasses, catsup, vinegar, liquid and Tabasco; mix well.
6. Return short ribs to pan.
7. Cover and simmer 1 1/2 to 2 hrs till almost tender.
8. Skim off fat.
9. Add in carrots; cook till carrots and ribs are tender, about 30 min.
10. Yields: 5 to 6 servings.

flour, salt, pepper, beef short ribs, butter, onions, molasses, catsup, vinegar, water, tabasco sauce, carrots

Taken from cookeatshare.com/recipes/mount-vernon-short-ribs-24384 (may not work)