5 lbs. beef short ribs
Salt, paprika, pepper to taste, approx. 1 tsp.
1/2 c. flour
3/4 c. hot water

Combine salt, pepper, flour, paprika; mix well. Dip ribs in flour mixture and place ribs in a single layer on lightly greased cookie sheet. Bake at 450 degrees for 40 minutes. Remove from oven and pour off fat. Put ribs in a roasting pan. Scrape cookie sheet with 3/4 cup of hot water and add this to ribs: 1/2 c. tomato puree Salt 1/2 c. chopped onions 1/2 c. chopped carrots

Add ingredients to ribs. Cover pan and bake at 350 degrees for 1 1/2 - 2 hours (until tender). Remove from oven and place ribs in a casserole serving dish. Save pan drippings. 1/2 c. cold water 1/2 c. hot water Cold water as needed

Stir flour and 1/2 cup cold water to make a paste. In a saucepan, place pan drippings. Add hot water and mix well. Add flour mixture to gravy. Cook and stir until smooth and thickened. Add cold water if gravy is too thick. Cook and stir until well blended and starchy taste is gone. Pour gravy over ribs and serve. Yields: 10 servings.