Fix and Freeze Savory Sauced Short Ribs

Fix and Freeze Savory Sauced Short Ribs

8 beef short ribs (2 1/2 to 3 pounds, total) 1 can tomato sauce (8 oz) 1 cup beer OR beef broth 1 medium onion, chopped 2 T. brown sugar 2T. vinegar 1 t. Worcestershire sauce 3/4 t. dry mustard 1/4 t. salt 1/8 t. paprika 1 T. cornstarch, 1 T. cold water 4 oz. medium noodles

Trim fat from ribs. In large kettle, cover ribs with water. Bring to boil. Reduce heat. Cover and simmer for 1 1/2 hours or until tender. Drain well. Meanwhile, for sauce, in medium pan, mix tomato sauce, beer or broth, onion, sugar, vinegar, Worcestershire, mustard, salt and paprika. Bring to boil. Reduce heat; Cover and simmer for 10 minutes. Stir together cornstarch and cold water. Add to sauce. Cook and stir until thickened and bubbly, then cook and stir for 2 minutes more. Remove from heat. Cool. Cook noodles inboiling salted water for 4 to 6 minutes or until almost tender. Toss drained noodles with 2/3 cup of the sauce. Arrange noodles in 4 individual casserole. Put 2 ribs in each casserole. Pour remaining sauce over all. Seal, label and freeze. To serve, bake 1 frozen casserole covered at 375 for 1 hour to 1 1/4 hours or until hot. Serves 4 Note: I don't know why this says to just bake 1 casserole. I'd shove all of them in the oven. Source: My Old Recipes

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