3 to 4 lbs. beef short ribs
2 tbsp. drippings, if necessary
1 1/2 tsp. salt
1/8 tsp. pepper
1 c. water
1 c. tomato juice
2 beef bouillon cubes
1/2 tsp. oregano
1/2 tsp. caraway seeds
2 bay leaves
1/2 c. chopped onion
1 tsp. parsley flakes
3 carrots, sliced 1/4 inch thick
1 pkg. (9 oz.) frozen green beans
Flour for gravy
Cooked noodles, optional

Brown ribs in own fat or drippings, if needed. Pour off drippings; season with salt and pepper. Add water, tomato juice, bouillon cubes, herbs, and onion. Cover tightly; cook slowly for 2 hours. Discard bay leaves. Add parsley flakes, carrots, and green beans. Cover; cook for 30 minutes longer, or until meat is tender and vegetables are done. Thicken liquid with four for gravy. Serve over cooked noodles, if you wish.