3 1/2-4 lb. beef short ribs
1 tbsp. vegetable oil
1 lg. onion, cut in wedges
1 c. water
1 c. tomato ketchup
1/3 c. red wine vinegar
1 tbsp. paprika
1 tsp. curry powder
1/2 tsp. chili powder
1/2 tsp. dry mustard
2-3 tsp. salt
4 med. potatoes, peeled
4 med. carrots, pared & cut into halves crosswise
1 tbsp. cornstarch
1/4 c. water

In Dutch oven brown ribs in oil. Add onion, water, ketchup, vinegar, paprika, curry powder, chili powder, dry mustard and salt. Cover, simmer for 1 hour. Add potatoes and carrots and 1 more cup water, simmer 1/2 to 1 hour longer or until meat is tender. Remove meat and vegetables to platter. Make gravy with pan juices, cornstarch and water; boil 1 minute. Serves 4.