Beef Short Ribs with Onion Gravy

3 to 4 pounds beef short ribs, cut in serving-size pieces

1 teaspoon salt

1/8 teaspoon pepper

3 cups sliced onions

1/2 cup water

3 tablespoons sugar

3 tablespoons flour

2 tablespoons vinegar

salt and pepper to taste

 

Trim ribs. In a Dutch oven brown ribs on all sides. Sprinkle with 1 teaspoon salt and 1/8 teaspoon pepper. Add 1 cup sliced onions and 1/2 cup water. Cover and simmer until meat is tender, about 2 to 3 hours. Check occasionally and add a little more water if needed. Transfer ribs to heated platter; keep hot. Pour pan juices into a 2-cup measure. Skim off fat and return 2 tablespoons of the fat to pan. Add water to juices to measure 2 cups.

Cook and stir sugar into reserved fat until browned. Add remaining 2 cups of onions; cook, stirring constantly, until onions are tender. Blend in flour; stir in reserved 2 cups of pan juices and the vinegar. Continue cooking, stirring constantly, until mixture is thickened and bubbling. Season to taste with salt and pepper; serve with the hot ribs.
Short ribs recipe serves 6.