Ingredients
2 to 3 tablespoons canola oil4 pounds bone-in beef short ribs2 medium onions, sliced1 can (15 ounces) tomato sauce1 cup water1/4 cup packed brown sugar1/4 cup vinegar1-1/2 teaspoons salt1-1/2 teaspoons ground mustard1-1/2 teaspoons Worcestershire sauce1/4 teaspoon paprikaCooked wide egg noodles
Preparation
In a Dutch oven, heat oil over medium-high heat. Brown ribs on all sides. Add onions; cook until tender. Combine all remaining ingredients except noodles; pour over ribs. Reduce heat; cover and simmer for 2 to 2-1/2 hours or until the meat is tender. Thicken gravy if desired. Serve over noodles.
