2 1/2-3 lb. shortribs
1/4 tsp. pepper
1/2 c. tomatoes (or tomato juice)
1 1/2 tsp. salt
1 c. sliced onions
1/4 c. flour

Cook shortribs, salt and pepper with 3 quarts of water until tender. Remove from heat and drain. Place ribs into baking pan. Put about 1 quart of the broth in the pan with ribs. Cover with sliced onions. Pour tomatoes over this and sprinkle with flour. Put in hot oven until well browned. Serve with Horseradish Sauce. 4-5 servings.