3 to 4 pounds beef short ribs
2 tablespoons oil
1 medium onion, chopped
1 can (8 ounces) tomato sauce
1 can or bottle (12 ounces) beer
1 teaspoon caraway seed
½ teaspoon salt
¼ teaspoon pepper
1 bay leaf
¼ cup flour
2 to 3 cups cooked noodles
1. Brown ribs slowly in oil in a Dutch oven or deep skillet. Remove as they are browned.
2. Add onion and saute until golden. Add tomato sauce, 1 ¼ cups beer, and seasonings. Return ribs .
3. Cover and simmer 1 ½ hours , or until tender.
4. Place ribs on platter; keep warm . Skim fat from cooking liquid (there should be about 2 cups liquid). Stir in paste made from flour and remaining ¼ cup beer. Cook, stirring constantly, until thickened. Serve gravy over ribs and noodles.
4 SERVINGS