Braised Short Ribs

Hannah Hanayo Will Nardini, Class of 1944

• 3 lb beef short ribs, cut up
• 1/4 cup flour seasoned with salt and pepper
• 1 medium-size onion, sliced
• 1/4 tsp thyme, optional
• About 1 Tbsp olive oil (for browning ribs)
• 1 Tbsp vinegar
• 2 Tbsp catsup
• 1/2 cup water

Dredge ribs in seasoned flour. Brown in hot oil in heavy skillet or Dutch oven. Place browned ribs in casserole and add remaining ingredients poured over ribs. Cover and bake in 350 degree oven for about 2 hours. Vegetables may be added during the last half our of cooking (potatoes, carrots, etc.). More water may be added, if necessary.

NOTE: This may be cooked on the stove top unit instead of the oven, just simmer slowly about the same length of time.