4 lb. short ribs (serving size pieces)
1 1/4 lb. small new potatoes (10 pieces)
1 c. coarsely chopped onion
1 bay leaf, crumbled
salt and pepper to taste
1 1/2 small onions or 2 large, cut up
1 lb. small carrots
1 clove garlic, crushed
1 can condensed beef broth (undiluted)

Clean ribs with cloth or paper towels; trim excess fat. Slowly heat Dutch oven. Add ribs, fat side down, half at a time. Brown meat well on both sides (about 45 minutes).

Peel onions, scrub potatoes and pare carrots. Pour off drippings. Reserve 2 tablespoons. Sauté chopped onion and whole onion, if used. Stir for 10 minutes. Remove whole onion; add garlic, salt and pepper, bay leaf, broth and 1/2 cup water. Stir. Place wax paper under cover until meat cooks. Bring to a boil. Heat and simmer 1 hour. Add vegetables. Simmer, covered, for 45 minutes. Add more broth if you need more gravy. Mix 1/4 cup flour and water until pasty and add to broth to thicken.