3 pounds lean beef short ribs
1/4 cup flour
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons vegetable oil
1 cup chopped onion
1 cup beef broth

Onion Gravy
1 large onion, sliced
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon thyme

Combine flour, salt and pepper. Roll short ribs in seasoned flour. Brown slowly on all sides in hot oil. Pour off fat. Add onions and cook until 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 gravy.

Onion Gravy: Skim fat from stock in which short ribs cooked, reserving 1/4 cup. Add water to stock to make 2 cups.

Sauté 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.

Makes 6 servings.

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