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3 to 4 lb. beef short ribs
2 tsp. salt
1 tsp. thyme
1/2 tsp. savory
1/8 tsp. pepper
4 small onions, sliced
1 Tbsp. brown sugar
1 Tbsp. vinegar
1 Tbsp. prepared mustard
2 Tbsp. flour
1/2 c. buttermilk

Put short ribs in heavy skillet. Cover and cook slowly
1 1/2 hours. Pour off drippings. Sprinkle salt, thyme, savory
and pepper over meat. Add 1 cup water and cook covered for 30
minutes. Add onion slices. Cook another 30 minutes. Remove
ribs to warm platter. Add water to cooking liquid to make 1
cup. Stir in brown sugar, vinegar and mustard. Blend flour
with 1/4 cup water. Gradually add to liquid stirring until
thickened. Stir in buttermilk. Cook slowly 2 minutes. This
is better if the meat is returned to gravy and left to set
overnight so that flavors mingle.

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