4 lg. beef short ribs
2 tbsp. fat or salad oil
1 clove garlic, minced
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. ground allspice
1 tbsp. prepared mustard
1 (8 oz.) pkg. med. noodles
1/2 c. water
1 (8 oz.) can tomato sauce
1/2 c. minced onion
1 stalk minced celery
2 tbsp. cornstarch
1 tbsp. vinegar
2 tsp. sugar

In hot fat in Dutch oven, brown ribs well, about 15-20 minutes. Add garlic, onions, celery. Stir in cornstarch, tomato sauce, water, salt, pepper, allspice, mustard, vinegar, and sugar. Simmer covered, turning occasionally 1 1/2-2 hours or until ribs are fork tender. Cook noodles as label directs, drain. Serve ribs, sliced if desired, on noodles, pass gravy separately.