1/4 c. flour
1 tsp. salt
1/4 tsp. pepper
4 lbs. beef short ribs, cut in 3 inch pieces
2 tbsp. butter
2 med. onions, chopped
1/4 c. molasses
1/4 c. catsup
3 tbsp. vinegar
1 1/2 c. beer, ale or water
1/2 tsp. Tabasco sauce
6 carrots, pared and cut

Mix flour, salt and pepper; roll short ribs in mixture. Heat butter in Dutch oven or heavy skillet. Add ribs and brown on all sides. Remove ribs; add onions and cook until tender, but not brown. Add molasses, catsup, vinegar, liquid and Tabasco; mix well.

Return short ribs to pan. Cover and simmer 1 1/2 to 2 hours until almost tender. Skim off fat. Add carrots; cook until carrots and ribs are tender, about 30 minutes. Yields: 5 to 6 servings.