| | Directions | | Lightly flour short ribs and season with salt and pepper. Brown in hot oil. Place browned ribs in roasting pan. Combine ketchup, lemon juice, brown sugar, tomato sauce, onion, Worcestershire sauce and liquid from Veg-All. Heat to boiling. Pour over short ribs. Bake, covered, at 350° for 2-3 hours or until tender. Add vegetables 1 hour before meat is done and finish cooking. |
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| Ingredients | | - |  | 3 pounds beef short ribs |
| - | | 1/4 cup flour |
| - | | salt and pepper, to taste |
| - | | 2 cans Veg-All, drained and reserve the liquid (29 ounce cans) |
| - | | 1 cup ketchup |
| - | | 1/4 cup lemon juice |
| - | | 1/2 cup brown sugar, firmly packed |
| - | | 1 can tomato sauce (15 ounce can) |
| - | | 1/2 cup dry minced onions |
| - | | 1/2 cup Worcestershire sauce |
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