3-4 lbs. beef short ribs
Salt & Pepper to taste
1 onion, sliced
1 c. water
8 sm. white onions, peeled
4 med. potatoes, peeled & cut in quarters
6-8 carrots, halved lengthwise
3/4 lb. whole green beans
Minced parsley (optional)
Flour (optional)

Brown ribs fat side down slowly in heavy saucepan or Dutch oven. Pour off fat; season with salt and pepper. Add sliced onion and water; cover and bake in 325 degree oven 2 hours or until meat is fork-tender, basting occasionally with pan juices. During last 45 minutes add onions and potatoes; 15 minutes before meat is done, add carrots and beans. Remove to warm platter; sprinkle with parsley. Skim fat from pan juices and thicken with a few tablespoons flour; serve as gravy. Makes 4 servings.