4 lbs. beef short ribs
2 tbsp. flour
Salt and pepper to taste
2 lg. onions, sliced
2 tbsp. oil
2 cloves garlic, peeled and mashed
1 c. dry red wine
3 quartered carrots

Slice onions, heat in oil until transparent. Mash and peel garlic; add to onions. Coat beef with flour, salt and pepper and add to onions. Brown. Add wine. Cover and simmer on low heat for 2 hours, adding water or more wine, as needed. Add carrots and cook another 30 minutes. Thicken juices with flour and water. Serve over wide egg noodles. 4 to 6 servings.