Crock-Pot Ribs And Limas

• 3 lb. lean beef short ribs
• 2 Tbsp. vegetable oil
• 1 medium onion, chopped
• 4 medium carrots, sliced
• 1/4 c. packed brown sugar
• 2 Tbsp. all-purpose flour
• 2 tsp. dry mustard
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 1/4 c. water
• 1/4 c. cider vinegar
• 1 large bay leaf, broken in half
• 1 (10 oz.) pkg. frozen lima beans, cooked according to pkg. directions or 1 (10 oz.) pkg. frozen peas, thawed

1. Trim excess fat from ribs; cut ribs in serving size pieces, if large.
2. In a large skillet, over medium heat, brown ribs in oil; discard drippings.
3. Meanwhile, place onion and carrots in crock-pot.
4. Add ribs.
5. In a medium bowl, stir brown sugar, flour, dry mustard, salt and pepper until blended.
6. Stir in water and vinegar until smooth.
7. Pour over ribs.
8. Push bay leaf into liquid. Cover and cook on high for 5 to 6 hours on low for 10 to 12 hours or until meat is very tender.
9. Stir in lima beans.
10. Immediately cover and cook on high for 20 to 30 minutes or until heated through.
11. Remove bay leaf before serving.
12. Serves 6.

lean beef short ribs, vegetable oil, onion, carrots, brown sugar, flour, dry mustard, salt, pepper, water, cider vinegar, bay leaf, frozen lima beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=457420 (may not work)