In a skillet, sauté onion, and mushrooms in butter for 5 minutes; add minced garlic. Remove from pan.

Dredge short ribs in flour, season with salt, pepper and garlic powder. Brown in butter and olive oil. Add ¾ cup water or beef broth, cover. Cook slowly for about 2 hours.

Mix brown sugar, cornstarch, and salt. Add juice from a No, 2 can (20 oz.) of pineapple chunks (syrup), 1 teaspoon soy sauce, ¼ cup vinegar, and water. Cook, stirring constantly, until mixture is thick and clear.

Cut green peppers into strips; slice celery. Add celery and pepper strips to sauce along with pineapple chunks.

Add water chestnuts, drained and sliced, and the mushrooms and onions. Cook the sauce for 5 minutes longer.

Serve with steamed broccoli or pak choi greens.