Directions

1. Heat olive oil in 6-quart Dutch oven or saucepot over medium-high heat and brown short ribs in two batches. Return ribs to Dutch oven.
2. Stir in Lipton® Recipe Secrets® Onion Soup Mix combined with 3-1/4 cups water, ketchup, sugar, sherry and ginger. Bring to a boil. Reduce heat to low and simmer covered 2 hours or until ribs are tender.
3. Remove ribs to serving platter and keep warm. Add flour combined with 1/4 cup water and pepper into Dutch oven. Bring to a boil over high heat. Boil, stirring occasionally, 2 minutes or until thickened. Pour sauce over ribs. Serve, if desired, with crusty bread.
4. SLOW COOKER METHOD: Omit olive oil. Arrange short ribs in slow cooker. Combine 2-1/2 cups water with Lipton® Recipe Secrets® Onion Soup Mix, ketchup, brown sugar, sherry and ginger; pour over ribs. Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours. Remove ribs to serving platter. Blend 1/4 cup water with flour and black pepper and stir into juices in slow cooker. Cook covered on HIGH 15 minutes or until thickened. Pour over ribs. Serve as above.