Tangy Short Ribs - cooking recipe

Ingredients

4 Tbsp. margarine
5 to 6 lb. beef short ribs
4 Tbsp. flour plus flour for dredging
1 1/2 tsp. salt
dash of pepper
2 Tbsp. lemon juice
2 tsp. prepared mustard
1 tsp. dried dill weed
beef broth

Preparation

In large skillet, heat margarine.
Roll beef ribs in flour to coat.
Brown all sides of ribs.
Remove to baking pan.
Keep drippings in skillet.
Bake at 350\u00b0 for about 1 hour or until tender.
Meanwhile, about 15 minutes before meat is done, add 4 tablespoons flour, salt and pepper to remaining drippings in skillet.
Stir to blend.
Stir in beef broth and cook over medium heat until thickened (about 3 to 5 minutes).
Add lemon juice, mustard and dill weed.
Bring back to boil.
Remove excess fats from baking pan and add sauce to ribs and keep hot.
Serve with egg noodles.