3 lb. short ribs of beef, trimmed of excess fat & cut into 3 inch pieces
2 tbsp. polyunsaturated oil
3 c. sliced carrots
2 tsp. salt
1/4 tsp. pepper
1 tsp. rosemary
1 tsp. thyme
1 tsp. marjoram
1/2 c. raisins
3/4 c. red wine
1/2 c. water
6 med. potatoes, cut into quarters
2 tbsp. flour
4 tbsp. water

Heat oil in Dutch oven or other heavy pan, large enough to hold ribs in a single layer. Brown on all sides. Arrange carrots over ribs. Add seasoning, raisins and water. Bring to a boil. Then cover and simmer for 1 1/2 hours or until ribs are tender. Refrigerate overnight.

Next day, remove all hardened fat from surface. Simmer 30 minutes. Cook potatoes for 15 minutes or until tender. Drain. Remove ribs to warm platter and arrange potatoes around the ribs. Keep warm.

Mix flour and water until smooth. Add to sauce, stirring constantly, until thickened and reduced to about 3 cups. Pour over meat and potatoes. Serve immediately.