4-5 lb. beef short ribs, cut in serving pieces (allow 2 meaty pieces per serving)
3 tbsp. oil or bacon fat
1 tsp. salt
1/4 tsp. pepper
1 lg. onion, sliced
1 clove garlic, minced
Pinch of thyme
1 bouillon cube
1 c. hot water
6 potatoes, peeled
6 carrots, peeled
1 (10 oz.) pkg. frozen brussels sprouts, partially thawed

In large Dutch oven or heavy roasting pan brown short ribs in oil. Add salt, pepper, onions, garlic, thyme and bouillon cube dissolved in water. Cover tightly, simmer slowly or bake at 350 degrees for 1 hour; baste occasionally.

Add potatoes and carrots, cover, cook 1 hour more or until vegetables and ribs are tender. Add brussels sprouts last half hour of cooking. If necessary, add more bouillon during cooking. Arrange meat and vegetables on heated platter. Skim fat from broth, thicken, if desired; spoon over short ribs or serve separately in a bowl. Makes 6 servings.