Ingredients

• 2 to 3 tablespoons canola oil
• 4 pounds bone-in beef short ribs
• 2 medium onions, sliced
• 1 can (15 ounces) tomato sauce
• 1 cup water
• 1/4 cup packed brown sugar
• 1/4 cup vinegar
• 1-1/2 teaspoons salt
• 1-1/2 teaspoons ground mustard
• 1-1/2 teaspoons Worcestershire sauce
• 1/4 teaspoon paprika
• Cooked wide egg noodles

Description

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.