1/4 c. flour
1 tsp. salt
1/8 tsp. pepper
3 lbs. lean beef short ribs
1 tbsp. vegetable oil
1 c. chopped sweet Spanish onion
1 c. beef broth

Combine flour, salt and pepper. Roll short ribs in seasoned flour. Brown slowly on all sides in hot oil. Pour off fat. Add onion and cook until lightly browned. Add beef broth. Simmer, covered 1 1/2 to 2 hours, or until short ribs are fork tender, adding more beef broth, if necessary. Remove meat to heated platter and keep warm while preparing Onion Gravy.

ONION GRAVY:

Short rib stock
1 lg. sweet Spanish onion, sliced
3 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. thyme

Skim fat from stock in which short ribs cooked, reserving 1/4 cup of the fat. Add water to stock to make 2 cups. Saute onion in reserved fat until tender, but not brown. Blend in flour. Add beef stock, salt, pepper and thyme. Cook, stirring constantly, until gravy is thick and smooth. Adjust seasoning. Serve over short ribs. Yield: 6 servings.