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.
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.
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