venison short ribs

[shaft]

i VENISON SHORT RIBS i am taking this from an old 1970s bow book!!
3 POUNDS SHORT RIBS,CUT INTO SERVING PIECES,
1 ONION, YELLOW OR RED!,CHOPPED FINE.
1/4 CUP VINEGAR.
2 TABLESPOONS SUGAR.
1 CUP CATSUP.
1/2 CUP OF WATER.
3 TABLESPOONS WORCESTERSHIRE SAUCE.
1 TEASPOON PREPARED MUSTARD.
1 CUP FINELEY CHOPPED CELERY.
2 TEASPOONS SALT.

BROWN THE SHORT RIBS SLOWLY IN A HEAVY FRYING PAN, TURNING OFTEN. POUR OFF EXCESS FAT(IF THERE IS ANY),COMBINE THE REST OF THE INGREDIENTS,AND POUR OVER THE SHORT RIBS IN THE FRYING PAN. COVER AND COOK SLOWLY FROM 1 HR AND A HALF TO TWO HRS,OR UNTIL MEAT IS TENDER (AS YOUR HEART) OR BAKE IT IN A MODERATE OVEN AT 325 DEGREES. SERVES FOUR.

[Slingblade]

Have you tried this? If so did they come out juicy? I have tried everything to cook deer ribs and they come out dry or tough every time. Let me know because I would love to add deer ribs to my book if meals.

[shaft]

The Secret To Venison Is Not To Over Cook It ( As It Is Very Lean ) To Prevent This Cover The Meat And Slow Cook!!ive Had Venison Every Way It Can Be Eaten And The Roasts In The Plastic Bag With Carrots And Onions,and Celery And Small Red Potatoes,and A Packet Of Gravy Mix In With It Is About The Best Dish Ever!(son)!!>