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!!!