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.