4 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
4 lbs. beef short ribs
2 tbsp. butter, butter or oil
2 tbsp. brown sugar
1 tbsp. vinegar
1 c. catsup
1 c. beef bouillon
1 1/2 c. beer
2 med. onions, chopped
1/2 tsp. dry mustard

Combine first 4 ingredients; coat ribs with mixture. In skillet, heat butter, butter or oil. Brown ribs on all sides, add onions, and cook until transparent (not brown).

Place meat and onion in large casserole or baking pan; pour the combined sugar, vinegar, dry mustard, catsup, beer and bouillon over meat. Bake in 375 degree oven until meat is tender (about 1 1/2 hours). Serve with vegetable and French bread or potatoes.