Chris’s German Beef Short Ribs (bone-in)

3 to 3 ½ lbs. Beef short ribs, bone-in
2 tbls. Flour
1 tsp. salt
pepper to taste
2 tbls. shortening (I use olive oil)
2 onions, sliced
½ to ¾ c. red wine
½ c. bottled chili sauce
3 tbls. brown sugar
3 tbls. red wine vinegar
1 tbl. Worcestershire sauce
½ tsp. dry mustard
½ tsp. chili powder
4 tbls. flour, divided

Coat short ribs in mixture of 2 tbls. flour, salt & pepper. Heat oil in large skillet and brown ribs on all sides. Pour off excess fat. In crock-pot, combine ribs, onions, wine, chili sauce, brown sugar, vinegar, Worcestershire sauce, mustard and chili powder. Cover and cook on high for 2 to 3 hours, then turn to low for 6 hours, or till done. Turn control to high and thicken with other 2 tbls. flour that has been dissolved in a little water. Cook on high about 10 minutes or until slightly thickened. Serve over wide noodles. Yummy!

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