This is another Officers’ Cookbook recipe.  About half way through the cooking process, I cut the bones away from the meat and continue cooking.  You can skip this step if you wish.  I often serve freshly baked bread along with the meal.  I cheat by defrosting and baking Bridgford Frozen White Ready-Dough.  (Short cuts are always appealing to me.)

2 tablespoons vegetable oil

Approximately 4 lbs. beef short ribs

1 pkg. Lipton’s onion soup mix

1/4 cup white vinegar

2 tablespoons brown sugar

1 cup catsup

1/2 cup water

1 tablespoon dry mustard

1/2 cup diced celery

1/2 teaspoon salt

Heat oil in Dutch oven and brown ribs.  Combine remaining ingredients and stir well.  Pour sauce over the meat.  Cover and simmer 1 1/2 to 2 hours or until tender.  Stir sauce and turn meat over occasionally.  Skim accumulated fat off of the top after turning the meat each time and also before serving.

Next Month:  Sherry Chicken in Sour Cream 

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