2 pounds beef short ribs
1/2 cup burgundy — claret, or other
— red dinner wine *1 8 ounces tomato sauce (1 can)
2 Tablespoons chopped onion
1 1/2 teaspoons salt
2 Tablespoons wine vinegar
1 Tablespoon prepared mustard
1 Dash cayenne pepper
*1 If you wish you can use beef broth in place of the wine.
Trim some fat from short ribs, rub hot skillet with it. Brown ribs slowly on all sides; drain off fat. Combine all other ingredients; pour over ribs. Cover tightly. Bake in slow oven (300 degree F) for 1 1/2 to 2 hours, or until meat is deliciously tender.