Heat 3 tablespoons butter with the oil in a large heavy pot or Dutch oven over medium-high heat. Brown the ribs well, a few at a time, on all sides. Transfer to a plate. Reduce the heat and add the remaining tablespoon butter to the pot. Stir in the onions, garlic and peppers, scraping the bottom and sides of the pot. Cook, stirring occasionally, for 5 minutes. Sprinkle in the reserved 1 tablespoon flour mixture; cook 2 minutes longer. Add the celery, brown sugar, paprika, chili powder, mustard, lemon juice, chili sauce and beer to the pan, stir well and add the tomatoes. Return the ribs to the pot and heat to boiling. Cover and transfer to the oven. Bake for 1 1/2 hours, turning the meat once. Uncover and bake 15 minutes longer. Skim off the fat and sprinkle with parsley. NOTES : Short ribs, sometimes called flanken, are cut ends of the rib roast and contain a great deal of fat. The meat is very tender when cooked in the style of East Texas: stewed in peppers, tomato and beer. If you make the dish a day ahead and refrigerate it overnight, you can easily remove the fat from the top HOME ENTERTAINING WITH DEAN FEARING #HE1A10 TAILGATE Recipe by: DEAN FEARING #HE1A10 Posted to MC-Recipe Digest V1 #787 by Sue on Sep 18, 1997