Barbecued Short Ribs and Noodles

Essie Andrews, FHS

  • 5 lb beef short ribs
  • 1/4 cup shortening
  • 1 medium onion, chopped
  • 1 1/4 cup catsup
  • 1/2 cup diced celery
  • 1/4 packed brown sugar
  • 1/4 cup vinegar
  • 1 1/2 Tbsp Worcestershire® sauce
  • 2 tsp salt
  • 1 tap prepared mustard
  • 1 (8oz) noodles
  • 1 Tbsp flour

About 2 1/2 hours before serving, cut meat into serving pieces. In Dutch oven over medium heat, in hot shortening, brown meat on all sides. In small bowl, stir 3/4 cup water, onion, catsup, celery, brown sugar, vinegar, Worcestershire, salt and mustard; pour over meat. Cover and simmer 2 hours or until meat is fork tender. About 20 minutes before meat is done, prepare noodles as label directs; drain. Place meat on heated platter. Skim any excess far from pan sauce. In cup, stir flour with 2 tablespoons water; stir into sauce and cook, stirring constantly, until thickened.

Serve sauce with noodles and meat.

Makes 6 servings.

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