Categories: Meats, Beef, Londontowne 
      Yield: 5 servings 
  
      3 lb Chuck Short Ribs *              1 1/2 c  Hot Water 
    3/4 c  Unbleached All-purpose Flour        8 ea Heaping T Dark Brown Sugar 
      2 ts Seasoned Salt                     1/3 c  Catsup 
      1 ts Pepper                            1/4 c  Red Wine Vinegar 
    1/2 c  Cooking Oil                         2 ea Cloves Garlic, Minced 
      2 c  Sliced Onion                        2 ea Large Bay Leaves 
  
  *  Short ribs should be meaty and cut in the English cut. 
  ~------------------------------------------------------------------------- 
  Trim excess fat from short ribs.  Combine flour, seasoned salt and pepper; 
  dredge shrot ribs.  Brown ribs in oil on all sides in Dutch oven.  Remove 
  meat from pan.  Add onions and cook until golden brown.  Place ribs on top 
  of onions.  Combine water, brown sugar, catsup, vinegar, garlic and bay 
  leaves; pour over ribs.  Cover and bake in moderate oven (350 degrees F.) 
  2 1/2 hours.  Remove bay leaves before serving.