1/4 c. shortening
5 lbs. beef short ribs
3/4 c. water
1 med. onion, chopped
1 1/4 c. catsup
1/2 c. diced celery
1/4 c. light brown sugar
1/4 c. cider vinegar
1 1/2 tbsp. Worcestershire sauce
2 tsp. salt
1 tsp. prepared mustard
1 tbsp. all-purpose flour
1 (8 oz.) pkg. egg noodles, cooked
Chopped parsley for garnish

In Dutch oven over medium-high heat, in hot shortening, cook short ribs until well browned on all sides. In medium bowl, stir 3/4 cup water and remaining ingredients, except flour and noodles; pour over ribs; heat to boiling. Reduce heat to low; cover and simmer 2 1/2 hours or until ribs are fork tender, stirring occasionally. Add more water if necessary.

With slotted spoon, place ribs on warm platter. Skim fat from pan liquid. In cut, blend flour and 2 tablespoons water until smooth; gradually stir into hot liquid and cook over medium heat, stirring constantly, until mixture is thickened. Serve gravy with meat and noodles. Garnish with parsley.

Makes 5 or 6 servings.