Place 2 pounds short ribs of beef in a heavy pot with lid. Add: 1 sm. onion, chopped 1 sm. sliced carrot 4 or more ribs celery with leaves

Bring to a boil and simmer covered until nearly tender, about 2-3 hours. Allow to stand overnight for grease to come to the top.

Second day, remove grease from top of meat and broth. Remove meat and in a heavy skillet, place 4 tablespoons fat. Slice one small onion; add and stir into fat until light brown. Brown the mat in the hot fat.

In the meantime, mash the vegetables in the broth very slightly. Make a thin gravy using cornstarch. Add salt and pepper to taste. Place the browned meat in a baking dish and cover with gravy.

Bake in moderate oven (325 degrees) uncovered for about 45 minutes and permit it to get brown and as crisp as you desire. It may be basted with gravy occasionally. Reheat the remaining gravy and serve with mashed potatoes.

OPTIONAL: You may add 2 or more tablespoons sour cream to the gravy. Yield: 4 servings.