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INGREDIENTS
3 pounds beef short ribs
1 teaspoon all-purpose flour
2 tablespoons salad oil
1 small onion,chopped
2 tablespoons catchup
2 teaspoons ""Slap ya mama"" cajun seasoning
PROCEDURE
About 3 hours before serving: Preheat oven to 350 degrees F. On waxed paper, coat short ribs with 1/4 cup flour. In 12 inch skillet with ovenproof handle, over medium-high heat, in hot salad oil, cook meat until well-browned on all sides. Add1/2 cup water, onion and remaining ingredients to meat. Cover and bake 2 1/2 hours or until meat is fork-tender, stirring once or twice. With slotted spoon. remove meat to warm platter; keep warm. Spoon off all but 3 tablespoons drippings from skillet, leaving browned bits in pan. Over medium heat, stir in 2 tablespoons flour until blended. Gradually stir in 1 1/4 cups water and cook, stirring constantly, until mixture is thickened. Serve gravy over meat.
