3-4 beef short ribs
5-6 carrots (cleaned and cut in 1 inch pieces)
3 stalks celery (cut in 1 inch pieces), include leaves
2 med. onions (halved)
1 med. can whole tomatoes
Fresh parsley (several sprigs)
Salt and pepper to taste

Place short ribs in a 6 quart stock pot. Fill 3/4 full with cold water. Add all remaining ingredients except for tomatoes. Bring to boil. Lower heat and simmer for 1 1/2 - 2 hours. Last 1/2 of simmering, add tomatoes. Serve with your choice of cooked noodles.