3 1/2 lbs. of beef short ribs, bone in
1 lg. Spanish or cooking onion, thinly sliced
1 (28 oz.) can whole tomatoes, drained and chopped
1 c. tomato sauce
Salt and pepper, and garlic (if desired)
1/2 tsp. oregano
1 tsp. parsley
3 tbsp. wine vinegar
4 tbsp. corn or vegetable oil
1 bay leaf

Preheat oven to 350 degrees. Heat 2 tablespoon of corn or vegetable oil in an ovenproof casserole placed over medium high heat. When the oil is hot, sear the ribs for about 3 minutes on each side. Season the seared ribs and set them aside.

Pour the remaining oil into the casserole. Once it is hot, add the onion and saute it for 3 to 4 minutes at medium heat. Sprinkle onion with paprika, parsley, oregano and the vinegar, continue to cook for 2 to 3 minutes. Stir in the chopped tomatoes and mix in the tomato sauce. Season to taste and return the ribs to the casserole. Drop in the bay leaf.

Cover and cook in the oven at 350 degrees for 1 1/2 hours. When cooking is complete, skim off any excess fat. Serve with sauteed green beans and noodles.