1/4 c. flour
1 1/2 tsp. salt
1/2 tsp. ginger
3 lb. beef short ribs
2 tbsp. shortening
1 1/2 c. sliced onion
1 1/2 c. sliced celery
1 clove garlic, minced
1 (10 oz.) bottle ginger ale
1/2 c. ketchup
1 tbsp. soy sauce

Combine flour, salt, ginger; mix. Coat ribs with mixture. Melt shortening in large fry pan or Dutch oven with close fitting lid. Brown ribs in shortening turning as needed. Add 1/2 cup onion, 1/2 cup celery and garlic. Cook until onion is soft. Sprinkle remaining flour mixture over meat. Add ginger ale, ketchup, and soy sauce. Cover; cook slowly until tender, about 2 hours. Add remaining onion and celery 30 minutes before end of cooking time. Remove short ribs when meat and vegetables are tender. Spoon off excess fat and simmer sauce to thicken. Serve with fluffy rice. (Even better made ahead.)