3 1/2 pounds beef short ribs
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons shortening
2 medium onions, sliced
1/2 cup dry red wine
1/2 cup chili sauce
3 tablespoons brown sugar
3 tablespoons vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon chili powder
2 tablespoons all-purpose flour

Coat short ribs in mixture of 2 tablespoons flour with salt and pepper.

Melt shortening in large skillet; add ribs and brown on all sides. Pour off excess fat.

In crockpot, combine ribs, onions, wine, chili sauce, brown sugar, vinegar, Worcestershire sauce, mustard and chili powder. Cover and cook on LOW for 6 to 8 hours.

Turn control to HIGH. Thicken with 2 tablespoons flour that has been dissolved in a small amount of water. Cook on HIGH about 10 minutes or until slightly thickened.

Serve over wide noodles.

Makes 6 servings.