1/4 c. flour

4 lbs. beef short ribs

2 T. oil or margarine

2 medium onions, chopped

1/4 c. molasses

1/4 c. catsup

3 T. cider vinegar

1 can beer (12 oz)

6 – 8 carrots, cut in thirds

Roll meat in flour. Brown all sides of meat in hot oil. Remove. Cook onions in oil. Return meat to pot. Combine the molasses, catsup, vinegar and beer together. Pour over meat. Cook ontop of the stove on a low temperature for about 2 hours or until done. Meat will fall off the bone. Add carrots for the last hour of cooking time. Serve with mashed potatoes or egg noodles.

This recipe was from my Grandpa in 1969.