1. I trim some of the fat from the short ribs. There is plenty marbled throughout to keep these moist. Brown ribs in a Dutch oven in hot oil. 2. Remove ribs and sauté onions until softened but not brown. Return ribs to pot. 3. Blend tomato sauce, 1 cup water, brown sugar, vinegar, salt, mustard, and Worcestershire. Pour over ribs. 4. Bring to boil, reduce heat to simmer, and cook 2 to 2 1/2 hours or until meat is tender. 5. Skim off fat. 6. Stir in noodles and additional 1 cup water. 7. Cover and cook, stirring occasionally, for 15 to 20 minutes until noodles are tender. ---------------------------------------------------------------------------
Nutrition
Ingredients
