Ingredients
4 pounds bone-in beef short ribs1 tablespoon canola oil1 medium onion, sliced3/4 cup ketchup3/4 cup water, divided1/4 cup reduced-sodium soy sauce2 tablespoons lemon juice1 tablespoon brown sugar1 teaspoon ground mustard1/2 teaspoon ground ginger1/4 teaspoon salt1/8 teaspoon pepper1 bay leaf2 tablespoons all-purpose flourOptional: Julienned green onions and sesame seeds
Preparation
In a Dutch oven, brown ribs in oil on all sides in batches. Remove ribs; set aside. In the same pan, saute onion until tender, about 2 minutes. Return ribs to the pan.
Combine the ketchup, 1/2 cup water, soy sauce, lemon juice, brown sugar, mustard, ginger, salt, pepper and bay leaf; pour over ribs.
Cover and bake at 325° until ribs are tender, 1-3/4-2 hours.
Remove ribs and keep warm. Discard bay leaf. Skim fat from pan drippings. In a small bowl, combine flour and remaining water until smooth; gradually stir into drippings. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with ribs. If desired, top with green onions and sesame seeds.
