4 carrots
4 shortribs (lean and bone in or boneless)
3 onions
1 (1.5 oz.) pkg. dehydrated onion soup mix

Turn oven to 250 degrees. Peel carrots and cut in half, lengthwise. Peel onions and cut in slices. On about 3 thicknesses of heavy duty foil, layer shortribs between vegetables and sprinkle onion soup mix over all. Seal tightly. Place on a cookie sheet or large baking pan. Bake for 3 to 4 hours.

Recipe may be doubled, boneless shortribs are great to use. Also, you may use a package of baby carrots.