ONIONY BRAISED SHORT RIBS

2 Tbsp. Bertolli Classico Olive Oil
3 lbs. beef chuck short ribs
1 envelope Lipton Recipe Secrets Onion Soup Mix
3 1/4 cups water
1/4 cup ketchup
2 Tbsp. firmly packed brown sugar
2 Tbsp. sherry (optional)
1/2 tsp. ground ginger
1 Tbsp. all-purpose flour
1/4 cup water
1/4 tsp. ground black pepper

In 6-quart Dutch oven or saucepot, heat Olive Oil over medium-high heat and brown short ribs in two batches. Return ribs to Dutch oven.

Stir in Lipton Recipe Secrets Onion Soup Mix combined with 3 1/4 cups water, ketchup, sugar, sherry and ginger. Bring to a boil. Reduce heat to low and simmer covered 2 hours or until ribs are tender.

Remove ribs to serving platter and keep warm.

In Dutch oven, add flour combined with 1/4 cup water and pepper. Bring to a boil over high heat. Boil, stirring occasionally, 2 minutes or until thickened. Pour sauce over ribs.

Serve, if desired, with crusty bread.

SLOW COOKER METHOD:
Omit Olive Oil. In slow cooker, arrange short ribs. Combine 2-1/2 cups water with Lipton Recipe Secrets Onion Soup Mix, ketchup, brown sugar, sherry and ginger; pour over ribs.

Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours. Remove ribs to serving platter.

Blend 1/4 cup water with flour and black pepper and stir into juices in slow cooker.

Cook covered on HIGH 15 minutes or until thickened. Pour over ribs. Serve as above.

Servings: 4
Source: Lipton