3 lbs. beef short ribs
All-purpose flour
Salt and pepper
1/2 c. hot water
4 c. sliced onion
3 tbsp. flour
1 tsp. Worcestershire sauce

Trim excess fat from ribs; heat fat in Dutch oven. roll ribs in flour. Brown in hot fat, spoon off fat. Season. Add water. Cover; simmer top of range or in slow oven (325 degrees) until tender, about 2 hours. (Add more water if needed.) Lift meat to warm platter; keep hot; make onion gravy. Makes 6 servings.

ONION GRAVY: Skim fat from short rib stock, reserving 3 tablespoons. Measure stock and add hot water to make 2 cups; set aside. Put reserved fat in skillet. Add sliced onions and cook until tender but not brown. Remove from heat. Push onions to one side; blend flour into fat. Slowly stir in meat stock. Return to heat; cook and stir until gravy is bubbling all over.

Add Worcestershire sauce and kitchen bouquet. Season to taste with salt and pepper. Cook slowly about 5 minutes more, stirring now and then. Serve over short ribs.