Ingredients

• 6 Lbs. lean kosher short ribs
• 2 Tbls. oil
• 1 small onion chopped
• 2 cups grated carrots
• 2 Tbls. cider vinegar
• 1 8oz. pkg. wide egg noodles
• 1 Tbls. salt
• 1/4 tsp. pepper
• 1 tsp dill week
• 1 Tbls. oleo
• 1/2 cup flour
• 3 cups beef stock consomme

Method

1. Method:
2. In a dutch oven, brown ribs over medium heat. Add consomme, onions, carrots, vinegar, salt and pepper. Cover and simmer over low heat 2 to 2 1/2 hrs. until meat is tender. The last 1/2 hr. of cooking add the dill weed. Place ribs on cooked buttered noodles. Thicken the sauce in the pan with 1/2 cup flour mixed with water. Cook for 5 minutes and pour over meat and noodles.