Mom's Sweet & Sour Short Ribs

By ngaldi

Ingredients

• 2 1/2 - 3 pounds lean short ribs or flanken
• oil
• flour
• salt & pepper to taste
• 2 medium onions, sliced
• 1 green pepper, sliced, optional
• 1 cup dry red wine
• 1/2 teaspoon dry mustard
• 1/2 cup chili sauce
• 3 tablespoons brown sugar
• 3 tablespoons red wine vinegar
• 1 tablespoon Worcestershire sauce

Preparation

Step 1

Coat short ribs in flour, salt and pepper on all sides (I put them in a ziplock bag and shake).
Heat oil in a Dutch oven and slowly brown all sides of the floured ribs in batches and put on a platter. Sauté the sliced onions and brown lightly. Mix ingredients for the sauce and add to the onions and return the ribs to the pan. Refrigerate overnight.
When ready to cook, remove the fat that has settled on the top.
Bake covered in a low oven and cook until tender. Add the sliced green pepper about the last 20 minutes of cooking.
Serve with mashed potatoes or thick egg noodles.