2 tbsp. fat
1 env. Lipton onion soup mix
2 to 3 lb. beef short ribs
1 to 1 1/2 c. catsup
1/4 c. water
2 tsp. prepared mustard
1/2 to 1 c. diced celery
1 tsp. salt
4 tbsp. brown sugar

Heat fat (or oil) in a Dutch oven or a large skillet; brown ribs well on all sides. Combine remaining ingredients. Pour over meat. Simmer covered, turning occasionally (1 1/2 to 2 hours), or until meat is fork tender.