2 lbs. short ribs of beef, lean
2 tbsp. fat, bacon
1 1/2 tsp. salt
Dash of Worcestershire sauce
Pinch marjoram
Pinch thyme
1 c. dry red wine
1/2 c. beef bouillon

Roll 2 pounds of short ribs in flour and brown slowly on all sides in 2 tablespoons of bacon fat in heavy kettle. Add salt, Worcestershire sauce, marjoram, thyme, wine, bouillon and simmer slowly for 2 hours. Skim excess fat from the liquid and if necessary add another cup of wine; simmer for an hour. At this time you may add 5 whole medium size potatoes and carrots and simmer until vegetables are done. Serve piping hot with corn bread.