Short ribs and noodles

Yield: 6 servings

Measure Ingredient
4 pounds Beef short ribs
2 tablespoons Flour
1 teaspoon Salt
½ teaspoon Paprika
⅛ teaspoon Pepper
1 large Onion, sliced
1 can Tomato paste, 6 oz.
1 cup Water
1 cup Carrots, sliced
1 cup Celery, sliced
1 pack Noodles, cooked 8 oz.

Trim excess fat from ribs, combine flour and seasoning. Rub into ribs using all of it. Place in 2½ quart baking dish; bake at 450 degrees for 30 minutes. Spoon off fat. Lower the temperature to 325 degrees, arrange onion slices over the top, pour on tomato paste mixed with water. Cover, bake 1 ½ hours or until ribs are tender.

Last 45 minutes add carrots and celery. Skim excess fat. Serve ribs on platter. Stir noodles into vegetable and gravy drippings. Add salt to suit your taste. Serve around ribs. Randy Rigg

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