6 lbs. beef short ribs
2 tbsp. oil
1 sm. onion, chopped
2 tbsp. cider vinegar
1 c. grated carrots
1 tbsp. salt
1/4 tsp. pepper
1 tsp. dill weed
1 (8 oz.) pkg. wide egg noodles
1 tbsp. butter
2 tbsp. all-purpose flour

About 3 hours before serving: In Dutch oven heat oil over medium heat and brown short ribs well on all sides. With all short ribs in Dutch oven, add 1 cup water, onions, carrots, vinegar, salt and pepper. Cover and simmer over low heat 2 to 2 1/2 hours, until meat is fork tender. During the last hour of cooking, prepare wide noodles as package directs. Drain and stir in butter.

Arrange noodles on heated platter and spoon short ribs around noodles. Keep warm. Skim fat from liquid if necessary, then add water to make 2 cups of liquid. In cup, blend flour with 1/4 cup water until smooth. Over medium heat gradually stir flour mixture into pan liquid. Cook, stirring constantly until thickened. Serve with noodles and short ribs. Spoon gravy in boat to serve over meat. Makes 6 servings.