1 tablespoon vegetable oil

4 pounds beef short ribs

1 can (8 ounces) tomato sauce

3/4 cup tomato juice

1 small onion, chopped

3 tablespoons cider vinegar

2 tablespoons Worchestershire sauce

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/4 teaspoon black pepper

In a large soup pot, heat the oil over medium-high heat. Add the ribs and brown for 5 to 7 minutes. Add the remaining ingredients, bring to a boil, cover and cook for 1-1/2 hours, or until the beef is fork-tender. Skim the fat from the sauce; serve the ribs with sauce spooned over them.