4 1/2-5 lb. bone in short length short ribs
1 can (14 oz.) condensed beef broth
1 c. catsup
4 tbsp. soy sauce
4 tbsp. vinegar
4 tbsp. dry sherry
4 tbsp. brown sugar
Water
4 carrots, cut
2 med. onions, cut
Lg. green pepper, cut
8 oz. water chestnuts, sliced
1 tbsp. cornstarch
Buttered noodles

Brown ribs over medium heat. Set aside and drain fat. Blend broth, catsup, soy sauce, vinegar, sherry, brown sugar and add to pan. Return meat to pan, cover and simmer several hours. Transfer meat to heated oven. Skim off any fat, add a cup of water. Bring to a boil. Add vegetables.

When done, stir in cornstarch until slightly thickened and translucent. Spoon vegetables beside hot short ribs and serve with noodles.