Salt (1/2 tsp. per lb. of meat)
3-4 lb. short ribs
1 med. onion, chopped
1 clove garlic, crushed
1/2 tsp. nutmeg
2 bay leaves
1/2 tsp. thyme
1/4 tsp. pepper
1 c. tomato juice
1 c. cultured sour cream

Sprinkle a heavy skillet with the salt. Place the short ribs, fat side down, in the skillet and brown on all sides. Drain off excess fat; add onions and brown. Combine remaining ingredients except sour cream and pour over ribs. Cover and simmer slowly for 2 hours or until tender, adding more tomato juice. Just before serving, stir in sour cream.

Serve with buttered noodles, sprinkled with poppy seed.