4 lbs. beef short ribs
2 med. onions, sliced
1 c. water
1 tsp. dry mustard
1/4 c. vinegar
2 tbsp. salad oil
1 (15 oz.) tomato sauce
1/4 c. brown sugar
1 tsp. Worcestershire sauce
1 tsp. salt

In a Dutch oven, brown meat in hot oil; add onions. Blend together all other ingredients and pour over browned meat. Cover and simmer for 2 to 2 1/2 hours until meat is tender. Skim off fat. Serve over noodles.